Celery

You need something clean and refreshing in the series of "small plates," like this one and those above, and Reusing’s celery preparation fits the bill perfectly.

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that's quite striking (the name, which refers to a "woman in white," alludes to its pale hues).

Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish—including tilapia, catfish, trout, and arctic char—also work well.

Salads like this one are found all over Puglia, almost always with carrot, celery, and parsley (we suspect the locals like the combination as much for its gorgeous color contrast with the octopus as for its freshness and crunch) and lightly dressed with olive oil and lemon.

In this appetizer, the spicy squid and the cooling relish are wrapped in betel (pronounced "beetle") leaves, which have a slightly bitter taste. If you can't find betel leaves, Boston or romaine lettuce leaves make a good substitute.

A leek, carrot, and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley.

Carrot and celery sticks are traditionally served with Buffalo wings. You also can use ranch dressing as a dip.

Something green and crisp is in order, and this simple salad is just the thing. A tangy from-scratch honey-mustard dressing will make salad eaters out of even the youngest at the table.

This potato soup recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother.

Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat.

Debi Mazar shared this recipe exclusively with Epicurious. When making this rich dish, Mazar likes to multiply the recipe by one and a half. Leftovers can be quickly heated and served over pasta for an easy, delicious weeknight dinner.

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.

You can slice and dice the ingredients for these no-cook pizzas in advance, but serve them right after assembly so the flatbreads don't get soggy.

Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey.

A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.

We come back to this basic stock recipe year after year because we love the depth and dark hue that come from roasting the meat and vegetables beforehand—they translate to a terrific gravy.