
A few months ago, my mother-in-law took a cooking class at the Cincinnati Women’s Club taught by a chef from a fancy Italian restaurant in town.

This vegan, gluten-free celery and sweet potato soup offers creamy texture without adding any cream.

If you have no scales to measure celery seed for your meal, there is always another way to try.

A creamy cauliflower chowder made with onions, carrots, and celery then topped with Monterey Jack cheese and crispy diced pork belly.