Shredded carrots bring in some much-needed sweetness to pair with thinly sliced bok choy, celery, bell pepper, and scallions.

Chop the onions and celery until fine ... Note: This type of dressing doesn’t pack together, so it isn’t suitable for stuffing. Serve it in place of potatoes. If you wish to use it for ...

The sliced fennel provides a unique anise-like flavor that pairs perfectly with the natural sweetness of the carrots. The crisp, fresh vegetables offer a satisfying crunch, while the dressing adds ...

Place the celeriac matchsticks and celery pieces in a bowl and squeeze the juice of half of your lemon over them. Leave aside. Make the dressing by bashing together the anchovies and garlic in a ...

Root vegetables are familiar, but spotlight new uses in the produce department to reinvent consumption. Looking for something ...

This antipasto features celery, olives, and Ricotta Salata cheese for an easy make-ahead side perfect for serving with turkey ...

Don’t want to cook? You don’t have to. Not with all the Thanksgiving options Orlando restaurants are offering this year.

Top-dressing a lawn is a fancy term for amending the soil without disturbing the sod. Golfers might be familiar with the practice because this technique was first performed on golf courses in ...

That said, I want to share a few recipes for “dressing,” which some people refer ... In large, heavy-bottomed skillet, cook chopped bacon, celery and onion over medium heat until bacon is ...

Dissolve the honey in the wine vinegar. Mix the coarsely grated carrot and apple together and toss in the sweet and sour dressing. Taste and add a bit more honey or vinegar as required ...

In a medium mixing bowl, mix carrots, parsley and rinsed capers. Set aside. Make the dressing: Chop garlic, then finely mince along with a pinch of salt. In a small bowl, combine minced garlic ...

Serve these oven-fried wings with ranch or blue cheese dressing as a dipping sauce, as they do in Atlanta, along with celery and carrot sticks to help offset the heat. They’re also fun to eat ...