Celery

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

The garlic-curry crisp in this recipe is your new secret weapon.

This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

The squid only takes 3 minutes to sear for this simple salad.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

A modern take on your childhood sick-day soup.

This celery slaw, along with blue cheese dressing, crumbled blue cheese, and hot sauce, helps make up the Buffalo Dog.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

This light, fresh salad is made even crunchier with a sprinkling of pine nuts.