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Sweet Crisp Celery Salad

by Jane Wangersky
Though I wrote last time about using celery in fruit salad, I’d never actually done this with it myself. And to be precise, that’s not what I did this time either; this isn’t a fruit salad so much as a salad with fruit. Here’s how it came about.

We still had over half the celery the vegetable people had brought

Rice Pilaf Two Ways

by Elizabeth Skipper
Using a bland food like rice or mashed potatoes is a good way to sample different seasonings. Here’s a way to taste the difference between the flavors of a mirepoix, the quintessential French flavor base, and a trinity, the flavor base of Cajun and Creole cooking. The cooking technique

Mirepoix vs. The Trinity

by Elizabeth Skipper
From various cooking shows and recipes I have learned the difference between a mirepoix and a trinity. Do you find them to be fairly interchangeable, or when following a recipe, do I need to stick with the noted ingredients? The reason this comes to mind is that recently I

Low-fat, Homemade Cream of Celery Soup

by TT
I never thought of cream of celery soup as anything more than a punchline, an ingredient from a 70s cookbook. Sure, my mom made a number of dishes that included a can of cream of celery soup, but it wasn't a soup to be served on its own.

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