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A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or Celery ribs as they are also known.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A silvery, green colored vegetable that looks like flat celery stalks with a flavor resembling an artichoke, salsify and celery, only slightly more bitter.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

An Italian soup made in the manner of a traditional bean soup from the region of Tuscany. Tuscan White Bean Soup consists of a water-based broth which combines the flavors of the ingredients to provide an earthy bean flavor with a hint of tomato.