Cool, tangy, with an assortment of textures and flavors this is way better than your typical potato salad. Carrots add a pop of color and, along with the apples, give this salad a light sweetness. The ...

This velvety soup, made with roasted celery root and apple, is finished with a mound of bright and briny crab salad. Serve it as an appetizer or light lunch. Paige Grandjean is a food editor ...

We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color. With slices of celery root and chefs’ new favorite ...

Add a second tablespoon of butter, and when it has melted, add the apples and celery. Add the last tablespoon of butter, stir in well, and season with salt and pepper. When the apples and celery ...

scatter the sliced celery, fennel, fennel fronds, and walnuts over the top of the greens. Remove the apples from the lemon water and dry in a salad spinner or with paper towels. Tuck the apple ...

Arrange the leaves around a bowl. Slice the celery thinly on the bias and mix in with the apple. Whisk the sourcream, oil, vinegar and lovage together and season to taste. Toss in the celery and ...