The thing I love most about this recipe is that it lets me use up all that leftover celery sitting at the bottom of my crisper drawer. Because: Raise your hand if you've ever bought an entire head of celery, only to be asked by a recipe for two measly ribs? (A stalk of celery is always so much cheaper than any of the pre-chopped, pre-sticked packages you can find at the store these days, which is why I never buy the latter.) Here's where you can put the other seven to eight ribs to use, finally, and enjoy a solo night of endless not-chewing. —Eric Kim
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.