You know what? Celery is an excellent vegetable. It’s crunchy, piquant, and even good for you. Those pale green stalks are a welcome, although less-than-exciting, addition to a tray of crudité, and make up one-third of the base for a classic mirepoix. But beyond the snack tray and past its use as a kitchen workhorse exists a world where celery no longer has to play second fiddle.
Maybe it’s because celery is always in my fridge and often in a bowl on our table, but I’m of the firm belief that celery deserves a little more love.