For some, celery makes eating green easy. It's a cinch to slice it, dice it and throw it into soups and salads, or consume it ...

This crisp celery root and apple slaw from the late chef Floyd Cardoz combines earthy celery root with sweet-tart apples and ...

But she and Detwiler both agree that freezing is really the best way to go. “Bread can last for up to three months in the ...

One of the best ways to add crunch to salads is by using celery stalks. While they can be included in smoothies, or simple ...

Eating celery daily—or consistently—will help you get more fiber, vitamin K and other nutrients that are essential for ...

Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and brown both sides.

Dennis ‘Tink’ Bell, a 25-year-old meteorologist, did something in 1959 that few people to this day have: step into an alien world. Bell, who grew up in northwest London, spent his days exploring the ...

This squash, lentil, and apricot one-pot stew is a plant-based dish that works well as dinner when the weather turns cool ...

Learn the best ways to store pears, whether they're underripe or ready to be eaten. Get tips for ripening, refrigeration, and ...

More people than ever are putting their hopes for parenthood on ice, literally. Egg freezing is a costly procedure that had ...

It’s a Chicago staple traditionally used on Italian beef, sausage and even pizza. Today we learned how to make authentic Chicago-style giardiniera. Arianna Hirsch, chef and owner of Hirsch’s North ...