With this distinctive flavor, celery salt is a favorite seasoning of many chefs, like Emeril Lagasse. It can be eaten on raw ...

Add the small raw cauliflower pieces to the bowl, then the remaining olive oil, lemon juice, colatura, raisins, hazelnuts, onion, celery, capers, and parsley. Season with salt and pepper ...

Raw root vegetables, leafy veg ... Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened ...

For these recipes, the clam is basically raw; it's just blanched briefly ... Remove some of the leaves from the celery stalks and coriander stems (reserve these for the garnish).

Add the celery and carrot and cook gently for 2 minutes. Next add the minced beef, crumbling it in the pot with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw red ...

Transfer to a plate to cool. In a large bowl, combine celery, dates, chile flakes and a pinch of salt. Add toasted nuts, crushing them gently and discarding any dusty debris. Toss in lemon juice ...

Add the onion, bell pepper, and celery. Cook for 3 minutes ... Add 12 cups of water and 3 tablespoons of salt; stir well. Cover and let sit at room temperature for 12-15 hours.

season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce. Heat the oil in a large frying pan until piping hot.

Add the onion, celery, and carrot and slowly cook about 20 minutes, until the vegetables are very soft. Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food ...