Peter Meehan dials up the salt, fat and acid in this kung pao celeries recipe from his latest cookbook, “Lucky Peach Presents: Power Vegetables! Turbocharged Recipes for Vegetables with Guts.” Go ahead. Knock yourself out.
Rye bread, which has long been a staple in European carb culture is finally having its renaissance in the United States. Baker Stanley Ginsberg gives us a primer on the terroir of rye and shares his recipe for Swedish limpa from “The Rye Baker: Classic Breads from Europe and America.”