Celery leaf

chicken breast (about 400 grams) • celery leaves (about 100 grams, preferably fresh) • garlic • Italian-style seasoning blend (homemade blend) • drizzle of olive oil • Salt and pepper

onion • garlic • celery (without leaves) • carrots • olive oil • ground coriander • cumin • Iranian sumac • vegetable broth (about 500 ml, homemade if you like) • Salt and pepper • heaping tablespoon chopped parsley

French green lentils (about 250 grams) • Jura-style sausages (or substitute with smoked pork sausages) • celery leaves (from celery stalks, preferably fresh) • vine-ripened tomatoes • onion • olive oil • garlic powder • suhana spice blend (or your favorite mild curry powder) • Mediterranean-style spice blend (homemade or store-bought) • Salt and pepper • Water

white beans (medium or navy beans work well) (about 450 grams) • large onion • medium carrots (about 9 ounces/250 grams), peeled and left whole • large bouquet garni, washed (leeks + celery leaves + lovage stems) • bay leaf • whole cloves • broth (or hot water plus 3 beef, chicken, or vegetable bouillon cubes) (about 3 liters) • little ground black pepper • Salt (as needed, since bouillon cubes are already salted)

beef chuck (about 1 kg) • smoked bacon or pancetta, diced (about 250 g) • carrots • mushrooms (about 300 g) • Burgundy red wine (750 ml) • pearl onions • garlic • butter (about 80 g) • flour • small can tomato paste • Salt and pepper • thyme •

duck or goose confit legs (or 4 confit wings) • carrots • potatoes • turnip • leek • onion studded with 3 whole cloves • bouquet garni (parsley, thyme, celery, bay leaf) • coarse salt • whole black peppercorns

lamb (preferably neck) • onion • celery with leaves • fresh tomatoes • tomato purée • small potato • carrots • chickpeas • cilantro • tomato paste • Olive oil • flour •

veal shoulder (120 g) • all-purpose flour (10 g) • oil or 2 teaspoons butter (10 ml or 10 g) • heavy cream (10 g) • egg yolk • lemon • white mushrooms (60 g) • dry white wine (60 ml) • carrots (50 g) • leeks (50 g) • celery stalk • onion (30 g) •

veal (about 400 grams) • yellow or white onion • garlic • dry white wine (200 ml) • vegetable bouillon • water (250 ml) • butter • Salt and pepper • carrots • turnip • pearl onions • small white mushrooms (or 4 large) •

dried white beans, soaked overnight (about 300 grams) • onion • garlic • tomato • tomato paste • carrot • potato • celery with leaves • Salt, black pepper, cumin, paprika, and turmeric • hot broth (about 500 ml)

onion • white beans (about 300 grams; or use Paimpol beans) • thyme • bay leaves • vegetable bouillon cubes • tomato paste • carrots • celery stalks • zucchini • garlic clove • short-grain rice, small pasta, or vermicelli (about 100 grams; your choice) • olive oil •

onion, thinly sliced • sweet paprika • carrots • celery stalk • small turnips • potatoes • tomato paste (80 grams) • water (1 liter) • vegetable bouillon cube • chickpeas (100 grams) • vermicelli noodles (100 grams) • Fresh flat-leaf parsley •

onions • tomato • celery • chickpeas (about 400 grams) • Olive oil • Chorizo sausage • chicken drumsticks • dry sherry (about 120 ml) • Bay leaf, cayenne pepper, salt, cumin

sea bream • mackerel • large shrimp • squid • (use any available fish) • potato and 1 sweet potato • carrot • garlic • onion • celery root • turnip • paprika (optional) •

veal shoulder (about 1 kg 200 g), cut into 1 1/2-inch cubes (4 cm) • veal breast pieces (tendons) • veal bone • olive oil • butter (about 10 g) • finely chopped parsley • dry white wine (about 17 fl oz or 500 ml, such as Riesling) • vegetable broth (about 17 fl oz or 500 ml, or hot water plus 1 vegetable bouillon cube) • veal stock or demi-glace • large onion • medium carrots, peeled and left whole • large bouquet garni, washed (leek greens, celery leaves, lovage sprig, etc. — in winter, I use frozen bouquets from summer) •

veal neck • ground beef • yellow onion • carrot • celery stalk • garlic clove • thyme • bay leaves • green peas • veal stock • (about 60 ml) dry white wine • Salt •

white turnips (see tip in link) • carrots (see tip in link) • leeks • beef chuck (about 700 grams) • onion • heaping teaspoon mustard seeds (see tip in link) • whole cloves • fresh thyme • bay leaf • drizzle of olive oil • chicken broth (about 600 ml, homemade if possible) • celery stalks (about 350 grams) •

chicken leg quarters • red wine (2 liters) • garlic cloves • bay leaves • fresh thyme • Salt • Black pepper • chicken carcasses • large red onions • carrots • celery stalks • garlic bulb •

beef chuck (about 800 grams) • beef shank (about 800 grams) • marrow bones • leeks • celery (preferably from the garden) • carrots • large onion • golden turnips • Roseval potatoes (or other waxy potatoes) • large bunch fresh thyme (preferably from the garden) • bay leaf (preferably from the garden) • heaping teaspoon mixed peppercorns •

leg of lamb (500 g) • red onion • carrots • celery stalk • potatoes (275 g) • green peas (66 g) • garlic cloves • tomato paste • Thyme • Bay • Salt • Pepper •

beef for pot au feu (short ribs, chuck, beef cheek, or shank) (1 kg) • marrow bones • carrots • turnips (round variety) • savoy cabbage (core only) • leek • pearl onions • potatoes • whole cloves • celery stalks • -inch piece fresh ginger (about 5 cm) • garlic cloves •

Carrots • Celery • Cabbage • Turnip • Pumpkin • Cilantro • Onions • Garlic • Leek • beef foot, cut into 6-8 pieces • beef (with bone) • soup vermicelli noodles •

Ingredients for 8 servings (if you have fewer people, don't worry—it's even better reheated, and you'll never get tired of it!) • large casserole dish • starchy potatoes (about 2.5 kg; they should absorb the juices and break down) • carrots • leek • beef chuck (about 500 grams) • pork shoulder (about 500 grams) • lamb shoulder (about 400 grams) • pig's foot, split in half • dry Alsatian white wine (about 1 liter; Edelzwicker or Riesling) • Water as needed and 1 vegetable bouillon cube • bouquet garni (3 bay leaves, thyme, parsley stems, green part of leek, and a celery stalk) •

Beef chuck • Beef short ribs • Beef shank • veal foot • marrow bones • chicken • leeks • medium carrots • celery root • medium turnips • parsnips • grilled onions •

chicken breasts • Sea salt flakes, freshly ground black pepper • Dried celery leaves (see my tips) • jasmine rice (about 200 grams) • frozen organic peas