Name: Celeri a LA Fermiere
Ingredients: celery heads; lean pork; stock; brown sauce; salt; pepper

Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Celeri a LA Fermiere

Ingredients

Directions

Cut celery heads into neat pieces.
Parboil and drain the celery.
Season the celery with salt and pepper.
Stew the celery in stock with a layer of lean pork.
Finish with a rich brown sauce.
Serve alternately with celery and slices of pork, pouring the sauce over the dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Celery + peppertop 5% of all pairs

Smell alikestrong

Cooked together16,012 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Pork + peppertop 16% of all pairs

Smell alikemoderate

Cooked together22,121 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Celery + porktop 18% of all pairs

Smell alikemoderate

Cooked together3,572 recipes

Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Pork + saucetop 23% of all pairs

Smell alikelow

Cooked together4,666 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Celery + saucetop 23% of all pairs

Smell alikelow

Cooked together2,360 recipes

Shared aroma: ethanol (alcoholic, ethereal).