Page 26 - Celery News Today

This coleslaw recipe from Hattie B's tastes like it should: crunchy, a little creamy, and with enough vinegar to keep it bright.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with greens, beans, and plenty of rich olive oil and umami-packed Parm.

This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.

>> angela: polenta. and what we do and this is the recipe of the house, i dont know where it comes from, we put in the water a piece of garlic. it will leave a flavour. >> yeah, yeah, thats nice, yeah. but you know a lot about the food of lombardy, this area. >> polenta in the ancient times, it was like the bread. you eat it warm with meat if youre lucky or you would have eaten it with cheese, or you would eat it just with butter. or my favourite dish as a child was polenta e latte, warm polenta...

A little more. i didnt know how to cook when we got married. didnt even know how to boil water. >> while here my mother was also inspired by the spirit of the renaissance and set out to discover the art of italian cooking. >> when we lived in florence and everyone was in school, i would learn to make different recipes. i loved it. >> my mother soon found the key that unlocks so much of italian cooking -- a simple combination of carrots, celery, and onions. fried up together its called the soufre...

That you say is particularly because of the turkeys, if you take that out of the equation, what is the difference? 6.6% increase? >> exactly. 6.6% for the rest of the meal. that includes pumpkin pie, green bean, peas, carrots, celery. dinner rolls. everything else is about in line with where were seeing top line inflation numbers. >> so for people going out now and looking for a turkey, help me understand because i read youre better off getting it now than say if you were concerned about supply ...

Carrot, celery. >> its been cooked for hours and hours at a really low temperature. >> my god, it just falls apart. >> we are also having pheasant, which is a rural tradition. >> oh wow, this is beautiful, yeah. >> im cooking now the mushroom, olive oil, a bit of garlic. >> well this is like a perfect autumn meal. gorgeous. lunch is nearly ready, but before we sit down to feast, angelas taking me for a peek around the house. not too shabby. >> you look at this room, its not that everything is mi...

Know. >> your parents, who came from italy? >> who came from italy it was florence, not colobraro. >> didnt want you to go to italy. >> but it worked out. it was fun. >> i think everybody ended up getting a great deal out of it. i came for sculpture, certainly joan with all the food, cooking... >> it changed everything. >> it changed everything. >> it changed everything for me, certainly. while my father was studying art, my mom was studying something just as beautiful, the local cuisine. one of...

There's nothing quite like a piping hot bowl of chicken soup when it's drizzly and chilly outside. This recipe from Carrabba's Italian Grill makes a hearty lunch or dinner.

Bottarga is salted, cured roe from gray mullet or bluefin tuna, and is a very classic dish in Sardinia. The golden-colored eggs, traditionally grated and sprinkled over pasta dishes, add a savory layer of briny, sea-soaked flavor.