Don't toss out the leafy tops of celery stalks. They have lots of flavor and can be used like an herb or eaten as a vegetable.
appycamper loves celery leaves in salads dressed with mayo. "They cut the mayo with a great sharp taste that I like much better than added vinegar," she says. "If I am fortunate enough to have a lot of celery leaves," says greygarious, "I use them as the green part of a salad." ipsedixit thinks they are lovely in banh mi.
Many hounds add celery leaves to soups and stews. "Like many other bitter greens, the celery leaves sweeten with cooking," says ChefJune. Pata_Negra adds them to steamed mussels and says they are much more aromatic than parsley. shaogo wilts the leaves in olive oil, adds tomato cubes, basil, and garlic, and serves them on fresh pasta.
For those who have an aversion to cilantro or are allergic, celery leaves are a good substitute, says CeeBee.
Serious Eats presents a simple yet slightly awe-inspiring idea, at least for those of us with kids: peanut butter sushi. Granted that the concept (rolled-up bread containing peanut butter and fillings and toppings such as veggies, jam, mini-marshmallows, or Rice Krispies) is about as far from cuts of ocean-fresh fish laid reverently on vinegared rice as a hot dog is from a banana, but sushi's visual impact and finger-friendly size is nicely preserved by the concept.
"Finding a maple syrup suitable for diabetics can be frustrating," says todao, who cooks for people with special dietary needs. "Most are either watery or have bitter aftertastes or both, which causes me to avoid them almost entirely." But Blackberry Patch Maple Praline Sugar Free Syrup is a sweet find. "It is, IMO, the best product of its kind," says todao. It does contain the ingredient malitol, which can cause cramping if used in excess; "I suspect that the tolerance for malitol must vary by individual, so it would be advisable, I think, to use it sparingly," says todao.
mcf has another tip: "I've found a really effective fix for weak-tasting sugar free maple syrup; I buy natural maple extract and add some to the SF stuff. Doesn't thicken it, but the flavor is richer, much more like the real stuff."
Hempseed oil has been showing up in natural food stores lately, says lagatta. "Of course I mean the legal stuff with minimal THC, not hash oil." You shouldn't really cook with it, says goodhealthgourmet, because it oxidizes very easily when exposed to heat. Not to mention it's pretty pricey for cooking use.
"I reserve it for salad dressing, pesto, hummus and bean dips, or drizzling over foods that are already cooked—it's OK to use it on hot food, I'd just avoid the higher direct cooking heat," says goodhealthgourmet. It works well in foods like pesto and hummus, traditionally made with olive oil. The flavor is earthy and nutty, as opposed to fruity (as with olive oil), but the flavor of hempseed oil isn't too assertive, says goodhealthgourmet.
"I was visiting with some friends from the West Coast and we had a big clam bake. Lobsters, clams, linguiça, corn. You know, all the fixings," says Lenox637. "One of my friend's daughters went into the kitchen and returned with a jar of peanut butter. I watched, horrified, I must say, as she spread the peanut butter over the corn on the cob." Lenox637 was told that peanut butter is a common corn topping on the West Coast, although few Chowhounds have heard of the phenomenon. ipsedixit's college roommate used to make sandwiches of drained canned corn and peanut butter on Texas toast. "Tried it once and it wasn't all that bad," says ipsedixit. "Sweet, savory, and crunchy. Sort of like a PB&J sandwich except you get that extra mouthfeel crunch and texture from the corn niblets instead of just the jiggly sliminess of the jelly or jam."
Peanut butter is a completely legitimate popcorn topping, says anonymouse1935. Warm the peanut butter first, says goodhealthgourmet, or "turn it into sort of a PB caramel sauce. Warm some honey or simple syrup (or for a delicious twist, maple syrup) and a dash of vanilla in a saucepan, remove from the heat, and stir in peanut butter without added sugar," suggests goodhealthgourmet. "Drizzle over freshly popped corn and toss to coat."
As we've learned from running a food site, pictures of food make people want to eat it. If you're wondering what food truck you might patronize for lunch today, MobileCravings has the visuals to feed your musings. The site has pictures and short videos of trucks and their wares in cities from New York to Los Angeles. Pocket pies in Houston? Banh mi by bike in San Francisco?