Chinese celery has a wonderfully intense and rather wild flavor when eaten raw, which explains why it is always cooked before serving, as in this simple stir-fry. It looks like pencil-thin stems of Western celery with roots attached, and in a bunch, it could be mistaken for Italian parsley because the leaves are similar. At a Chinese or Viet market, choose Chinese celery that looks crisp and fresh (check the roots) and use it within a couple of days of purchase.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?