Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt ...

I get that. Not many people, when asked “What would you like for dinner?,” respond “I don’t care, as long as it has celery.” But maybe that should change. Celery is a vegetable whose time has come. It ...

When choosing Belgian endive, pick out heads that are tight with little or no yellow. If you can, pick out celery stalks with their leaves still attached; not only do they make a nice garnish, but ...

The pairing of crisp bacon and blue cheese is such an alluring duo. In this robust salad, the two team up with Belgian endive leaves, hazelnuts or pecans, fruit, celery, and dill. It’s napped with a ...

Food Network star and celebrity chef Emeril Lagasse might be most famous for his hilariously practical catchphrase "Bam!", but he's so much more than a catchy quote. He has a plethora of cooking ...

Allow cheese to come to room temperature. Meanwhile, roast hazelnuts on a rimmed baking sheet in a 300-degree oven for 30 minutes. While the hazelnuts are roasting, use a vegetable peeler to peel away ...