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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.