These small orbs have big celery flavor from both the celery root centers and the celery stock that encapsulates them. The cream cheese gives the celery root a little extra body and tang. The gellan in the water bath reacts with the calcium in the celery root, forming a delicate gel around each orb. They may be heated in the celery stock and served warm like miniature raviolis, topped with brown butter, or hidden in a soup or stew as pockets of exploding flavor. You can also serve the orbs as single bites topped with shaved country ham and chopped celery leaves.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.