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NEWS
May 17, 2012
2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.
SPORTS
March 28, 2007 | Daily News Wire Services
Chelsea, the two-time defending Premier League champion, banned three fans after they were caught throwing celery during the club's FA Cup replay win at Tottenham on March 19, the team's Web site said yesterday. Chelsea fans have been singing a sexually explicit song about celery and throwing the vegetable among themselves for about 20 years, but the club warned fans that throwing celery could result in a ban. The initial warning came after referee's match reports mentioned airborne celery at game.
NEWS
March 17, 1993 | By David Hess, INQUIRER WASHINGTON BUREAU
If you've ever wondered why it's so tough to cut federal spending, consider the lowly broom snakeweed. Or the celery fusarium. Buried deep in this year's $1.5 trillion budget are $200,000 to fight the pesky snakeweed in New Mexico and $39,000 to combat the celery fungus in Michigan. On the immense scale of national priorities, these items don't register. They are blips among hundreds of similar home-town goodies that altogether barely exceed one-tenth of 1 percent of all federal spending.
FOOD
July 14, 2016
Makes 6 servings 4 cups chicken stock 2 cups white wine 2 carrots, peeled and roughly chopped 2 garlic cloves, peeled 1/2 small yellow onion 3 thyme sprigs 1 stalk celery, roughly chopped plus ¼ cup minced celery 4 boneless skinless chicken breasts 1 cup red grapes, halved 2 tablespoons minced shallot 1 tablespoon prepared horseradish 1/2 cup mayonnaise 1/2 cup fat-free plain Greek yogurt ...
NEWS
February 5, 2016 | BY BETH D'ADDONO, For the Daily News
MONDAY'S RED BEANS AND RICE 2 tablespoons rendered bacon fat 1 onion, diced 1/2 green bell pepper, diced 1 stalk celery, diced 1 pound red kidney beans, soaked overnight and rinsed 1 smoked ham hock 3 bay leaves 2 green onions, chopped Salt, fresh ground black pepper, and Tabasco to taste 4-6 cups cooked Louisiana white rice In a heavy soup pot over medium-high heat, sweat the onions, bell peppers, and celery in...
NEWS
May 3, 2012 | Joy Manning
8 medium stewing oysters, shucked 4 ounces oyster liquor 4 ounces clam juice 6 ounces heavy cream 1 teaspoon melted butter Salt, pepper and celery salt to taste Oyster crackers   1. In a medium saucepan over medium-high heat, combine the oysters, oyster liquor, and clam juice and cook, stirring frequently, just until the oysters begin to curl at the edges. Do not allow it to boil. Transfer to a large serving bowl and cover to keep warm.
ENTERTAINMENT
September 6, 2007 | byline w
Pack five types of items in your kids' lunch boxes to keep them happy and healthy, according to Mara Fleishman of Whole Foods Market. 1. A sandwich, or something with protein: Organic almond butter and mixed-berry fruit spread on raisin bread. Organic crunchy peanut-butter-and-banana wheels rolled up on lavash (flatbread). Tuna or egg salad rolled in lavash with lettuce leaves. Raw veggies tossed with a favorite salad dressing in a pita pocket. Line pocket with lettuce to avoid sogginess.
FOOD
January 28, 2016
Makes 6-8 servings 2 medium onions, chopped 2-3 carrots, cut in chunks 1 head cauliflower, chopped in medium-size pieces 3 tablespoons olive oil 4-5 cloves garlic, minced 2 stalks celery, chopped 1-2 tablespoons curry powder (based on taste preference) ½ teaspoon red pepper flakes 6 cups vegetable or chicken broth 1 tablespoon tomato paste Salt and black pepper, to taste 1. Toss the chopped onions, carrots, and cauliflower together with 2 tablespoons of olive oil and some salt and pepper.
FOOD
April 4, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
This easy chicken dish, from Good Housekeeping's 400 Calorie series, makes use of the best part of the bird: the thighs. It's a perfect April dish to start the trend towards lighter cooking.   Makes 4 servings 1 teaspoon olive oil 1 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 Bartlett pears 2 stalks celery 2 tablespoons lemon juice 1 shallot, minced 3/4 cup apple cider 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley leaves 1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add chicken strips to skillet and sprinkle with salt and pepper.
NEWS
June 21, 2012
2 1/2 pounds Idaho potatoes 1 medium yellow onion 2 celery ribs 5 medium bulbs spring garlic 5 quarts water 1/2 pound loose fresh chorizo   1. Peel and halve the potatoes. 2. In a large pot, lightly saute the onions, celery, and garlic until soft. Season with salt and white pepper. 3. Add the potatoes and water and bring to a boil. Lower heat to a gentle simmer and cook until the potatoes are just tender. Use the tip of a thin-bladed knife to check the potatoes.
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FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 2 servings For pickled peaches: 1/2 cup rice vinegar 1/2 cup water 1 tablespoon Kosher salt 1/4 cup sugar or honey 1 sprig thyme 2 local peaches, cut into quarters For grilled peaches: 1/4 cup maple syrup 1/2 stick cinnamon 1/2 star anise 1 clove 2 local peaches, cut into quarters 1 sprig rosemary 2 tablespoons extra-virgin olive oil For the vinaigrette: 4 tablespoons white...
FOOD
July 14, 2016
Makes 6 servings 4 cups chicken stock 2 cups white wine 2 carrots, peeled and roughly chopped 2 garlic cloves, peeled 1/2 small yellow onion 3 thyme sprigs 1 stalk celery, roughly chopped plus ¼ cup minced celery 4 boneless skinless chicken breasts 1 cup red grapes, halved 2 tablespoons minced shallot 1 tablespoon prepared horseradish 1/2 cup mayonnaise 1/2 cup fat-free plain Greek yogurt ...
FOOD
February 26, 2016 | By Elisa Ludwig, For The Inquirer
Hairy, bumpy, and misshapen, root vegetables are hardly glamorous produce. But these kitchen workhorses are ideal for hearty meals, especially in the pre-green months. "When root vegetables are cooked well, they're naturally sweet and they can really hold their own as the center of the plate," says Jon Cichon, chef of Lacroix. The trick is to make them feel exciting. Often relegated to prepackaged soup kits or the forlorn corners of the supermarket shelf, the less familiar roots and tubers are nevertheless worth exploring.
FOOD
February 26, 2016
Makes 2 main course or 4 appetizer servings 2 cups peeled, diced celery root (about 1 pound) 1/2 cup chopped onions 21/2 tablespoons olive oil 2 teaspoons salt 2 teaspoons freshly ground black pepper 1/2 cup chickpea flour 2 teaspoons Old Bay seasoning 2 cups peeled, grated celery root (about 1 pound) 1/2 cup vegan mayo 4 cornichons 2 tablespoons capers, drained 2 tablespoons chopped fresh dill 2 tablespoons Dijon mustard 2 tablespoons coarsely chopped shallots 1 tablespoon fresh tarragon leaves 1/4 cup canola oil for frying 1. Preheat the oven to 350°F.
NEWS
February 5, 2016 | BY BETH D'ADDONO, For the Daily News
MONDAY'S RED BEANS AND RICE 2 tablespoons rendered bacon fat 1 onion, diced 1/2 green bell pepper, diced 1 stalk celery, diced 1 pound red kidney beans, soaked overnight and rinsed 1 smoked ham hock 3 bay leaves 2 green onions, chopped Salt, fresh ground black pepper, and Tabasco to taste 4-6 cups cooked Louisiana white rice In a heavy soup pot over medium-high heat, sweat the onions, bell peppers, and celery in...
FOOD
January 28, 2016
Makes 6-8 servings 2 medium onions, chopped 2-3 carrots, cut in chunks 1 head cauliflower, chopped in medium-size pieces 3 tablespoons olive oil 4-5 cloves garlic, minced 2 stalks celery, chopped 1-2 tablespoons curry powder (based on taste preference) ½ teaspoon red pepper flakes 6 cups vegetable or chicken broth 1 tablespoon tomato paste Salt and black pepper, to taste 1. Toss the chopped onions, carrots, and cauliflower together with 2 tablespoons of olive oil and some salt and pepper.
FOOD
January 21, 2016
Makes 6 servings 3 cups of celery diced into 1/2-inch cubes 3 tablespoons butter 6 cup beef broth 1/2 cup Arborio rice Parmesan cheese grated 1. Place butter and celery in soup pot, cover, and cook over medium flame for 10 to 12 minutes. Stir occasionally and make sure you don't overcook (mushy celery . . . bad) 2. Add broth and bring to boil; salt if needed. 3. Add rice, cook for 15 minutes more or until rice is al dente. 4. Serve with grated cheese.
FOOD
March 27, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
As our second cooking class got underway at Roberto Clemente Middle School, I was amazed at how quickly these eighth graders had gotten the hang of things. They filed in, stashed their backpacks, donned their aprons, washed hands, and turned to the recipe. "We're making the winter minestrone today," announced Tatiana Castillo, 13, completely in charge. A new student joined us, our only boy, Raul Camacho, 14, who sports a thick shock of dyed-blue hair and hip black glasses. I wasn't sure what to expect, but he was quiet and serious, and actually a calming addition to our group.
NEWS
April 25, 2014
THE shagbark hickory, distinctive for its shedding bark, is a common tree in southeastern Pennsylvania. SHAGBARK HICKORY SYRUP 2 pounds shagbark hickory bark 2 cups granulated sugar Preheat oven to 325 degrees. Scrub bark thoroughly in clean water to remove debris. Break bark into roughly 8-inch pieces and place on a baking sheet. Toast bark until slightly brown and toasty smelling, about 25 minutes. Place bark in a large pot and add enough water to cover by one inch.
FOOD
April 4, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
Even before the others had shed their backpacks and donned their aprons, Nick Rodriguez, 10, was smashing a clove of garlic, slamming his fist on the flat side of a knife, at our second cooking class at Henry Lawton Elementary. Yes, he said, without looking up, he had already peeled it. "Hey! I want a turn!" said Christian McKinney, 11, feeling like he was missing out. "Hang on, guys," I said. While I was thrilled with the enthusiasm and the smashing skill retained from class the week before, I wanted to remind them to read the entire recipe before plowing in. So each took a turn reading part of the instructions for tortelloni minestrone soup (we substituted the smaller tortellini)
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