In search of uncommon vegetables to use in recipes, I turned to Melissa’s. The California-based company has since 1984 been a provider of produce to chefs and supermarkets, including my own ...

Put the butter, celery and onion in a large pot over medium heat. Season lightly with salt and pepper and cook the vegetables slowly until they have begun to soften and release their juices, about 8 ...

Are you wondering what to make with the celery that has been in your fridge? These are our favorite recipes with celery in ...

Are you a single or partnered cook who’s constantly making far more food than you need? Do you find yourself throwing out bags of rotten greens? Are you frustrated by cookbooks that always serve four ...

Note: Dry split peas come in either yellow or green.The yellow are milder in flavor and are sometimes hard to find. Either works well. Check through the split peas and rinse them before adding to the ...

When it’s cold outside, nothing warms you up like hearty potato soup. Onions, leeks and garlic are charred until slightly sweet to bring big flavors to the potato and celery root base. Crispy kale ...

Celery is like a middle child: It's dependable, frequently ignored and most often seriously undervalued. It’s the one vegetable that you can almost always find in the grocery store. Celery is crisp, ...

Instructions: In a large pan over medium-high heat, heat 2 tablespoons olive oil. Add bread cubes and sauté until crisp and golden on all sides, about 6 minutes. Transfer to a medium bowl and toss ...

I sometimes wonder why soup is such a comforting food. Maybe it’s because after you combine a few ingredients and put the soup on the stove to simmer, it softly bubbles along, taking responsibility ...