Celery should have crisp long stems attached to a sound base and the leaves should be vibrant and green. It should have tightly packed, firm heads with no brown patches on the outer layers. Celery ...

Transfer to a plate to cool. In a large bowl, combine celery, dates, chile flakes and a pinch of salt. Add toasted nuts, crushing them gently and discarding any dusty debris. Toss in lemon juice ...

For these recipes, the clam is basically raw ... Remove some of the leaves from the celery stalks and coriander stems (reserve these for the garnish). Tear the celery stalks and leaves into ...

This risotto is a complete mid-week meal for cheese lovers – choose whatever blue cheese you like best. It's also great ... Add the onions and celery and fry for 4–5 minutes, to soften.

Add the onions, celery, and 1 teaspoon of the salt and sauté ... Garnish with the remaining 1/4 cup of chives and the chopped tomato. Recipe from Maine Classics by Mark Gaier and Clark Frasier ...