Use to stuff poultry or rolled pork.
A hearty chowder.
This is a great way to fancy up the last bit of leftover chicken or turkey. It also makes a perfect casserole for potluck suppers.
Celery root comes from a version of a celery plant which over the centuries has been bred and developed for its root, which is a large, round bulb with gnarly, light-brown skin. The inside is white with a hint of pale-ish green. It tastes like celery with a hint of parsley, but doesn’t have the…
Celery Salt is ground celery seed mixed with table salt. Commercially, the salt is often actually mixed with an extract made from Celeriac. The seed used doesn’t come from the celery that we ate, but rather from the ancestor of that celery, which is called “Smallage” or “Wild Celery.” Celery salt is used for, among…
A very hearty, inexpensive soup.
A great way to use up leftover ham. Delicious.
A wonderful fall soup.
A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
You can serve this warm or piping hot. Use whatever kind of sausage you please, mild or spicy, but do use big ones — not breakfast size sausages or Chipoltas.
A really tasty rice dish.
A good vegetable soup with complexity of flavour.