Celery seeds
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RecipeWhole Grilled Trout with Charred Corn and Black-Plum ChowChow
Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to…
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RecipeRoasted Celery and Garlic Soup with Crisp Prosciutto
Sweet roasted garlic harmonizes with salty celery and prosciutto in this creamy soup. Since the soup is strained, there's no need to peel the celery.
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RecipeBraised Short Ribs and Celery with Celery Seed Polenta
Short ribs and celery become good friends in this braise: As the celery cooks, it flavors the beef and the sauce while absorbing some of the beefy flavor of the…
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RecipeCitrus-Herb Turkey & Gravy
Dry-brining the turkey allows the spices to penetrate the meat. A compound butter of garlic, citrus zests, and fresh herbs goes under the skin just before cooking so that those…
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RecipeSouthern Fried Chicken
This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so…
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RecipeButtery Black-Eyed Pea Stew with Fried Corn Cakes
A creamy, vegetable-rich stew with a crunchy corn cake—what could be a better match? We call these sorts of dishes complicated simplicity. They're also the essence of what we believe…
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RecipeDill Garden Pickles
You can use any variety of fresh vegetables to make these aromatic sour pickles. The flavor of the pickling spices will intensify the longer they’re refrigerated. Just be sure to…
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RecipeBread-and-Butter Pickles
These sweet and sour pickles can be eaten as soon as they cool, but the longer they sit, the more flavorful and crunchy they’ll become. Try them on slices of…
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RecipeCelery Root and Rutabaga Mash
It’s hard to believe that this elegant purée begins with two of autumn’s most humble-looking roots. This mash would be excellent with roast chicken or turkey or even red-wine-braised short…
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RecipeSouthern Roast Turkey and Gravy
Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm…
