Seven years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called “crudo” -- Italian-style sliced raw fish. It was ...

Last month, my friend Phil Rosenthal, creator and producer of the television show “Everybody Loves Raymond,” came to my little town in Italy to film an episode of his new travel-food show, “I’ll Have ...

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 ...

Celery is often overlooked and underappreciated when it comes to cooking. It may not have main character energy all the time, but this crisp ingredient may be just the co-star your dish needs. This ...

This recipe for celery gratin will reintroduce you to the humble green vegetable you thought you knew. Normally relegated to a supporting role as an aromatic, or added for texture in soups and salads, ...

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 ...

Almost every night at my house, we have some type of salad. When the lettuce runs out, we turn to longer lasting vegetables to be the headliner. Celery is one of those choices. Thinly sliced and crisp ...

Every November, celery performs countless tasks: It perfumes the holiday turkey, lending moisture from the inside out; it’s the backbone of the stock in gravy; it adds bite and vegetal flavor to ...