- Categories
- Main courses (12806)
- Bakery and desserts (12068)
- Appetizers (5704)
- Salads (4899)
- Soups (3502)
- Drinks (2372)
- Breakfast (2278)
- Pasta and pizza (1930)
- Sauces and marinades (1410)
- Sandwiches (562)
- Risotto (313)
- Broths (106)
Celery leaves
Aromatic leaves with a bright, savoury taste for soups, stocks, salads and sauces.
Celery leaves are aromatic leaves with a bright, savoury taste more concentrated than the stalks. They are chopped into soups, stocks, salads, sauces and with meat, dried for seasoning mixes and used as a garnish.
Recipes with this ingredient
The recipe is taken from the book "Seafood. Very simple.
13
4
30
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
14
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
4
90
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
13
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
7
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
9
4
60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
8
45
Chickpeas, grapes, celery and nuts are not an obvious set for a salad, but that makes it all the more interesting. It's hard to say what plays the main role in this set, because there's also the dressing for it - a mix of tahini, vinegar, Dijon mustard, maple syrup and various spices and herbs. The poppy seeds, which must be added to the sauce, also give the salad a sweet confectionery character.
14
8
15
Aquachile is a Mexican ceviche. This particular recipe calls for different tomatoes, sun-dried, fresh, as well as thick, rich tomato juice and even tomato water - not concentrated tomato juice from a package, but what flows out of the berries during cooking. They have a completely different balance of acidity and sweetness and, of course, different textures. Try to use both. In this dish, it is generally interesting to observe the difference in textures - all different and all great play with each other. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.
9
4
15
Meatloaf with vegetable garnish is a gastronomic symbol of cozy home cooking inspired by European traditions. The tender combination of pork, chicken, and bacon infused with the aromas of herbs, garlic, and thyme creates a rich, juicy flavor with subtle spicy notes. Crispy Brussels sprouts and sweet carrots complement the dense texture of the meatloaf, adding balance and freshness to the dish. Baked to a golden crust, this terrine becomes an ideal choice for family lunches and festive gatherings. It can be served as a standalone dish or with sauces that enhance its rich taste. This is not just food; it's a true culinary symphony that reveals the warmth and hospitality of European cuisine.
15
8
120