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When You Need a Hardworking Garnish
If you're making a dish with celery, whether it's a soup, salad or stir-fry, chef Annie Pettry of Decca restaurant in Louisville, KY, says don't bother with a separate garnish, such as expensive fresh herbs or microgreens. Instead, use the celery leaves; they're cheaper and do a better job reinforcing the dish's flavor. (Pettry also adds them to salads.) Another inexpensive workhorse: fennel fronds. If you've already bought fennel to use the bulb, sprinkle the sprigs, which have a soft anise flavor, over whatever you've made right before serving.