Author: Melissa Roberts
Author: Frank Stitt
Author: Farid Zadi
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Author: Sheila Lukins
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Author: Anna Stockwell
Author: Ila Walrath
Author: Nancy Verde Barr
This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants,...
Author: Katherine Sacks
Author: Denise Barr
Author: Molly Stevens
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides...
Author: Anna Stockwell
An easy Beef Bourguignon recipe
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger,...
Author: Antoni Porowski
These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Author: Ned Baldwin
Author: Christian Etchebest
Author: Ruth Cousineau
Author: James Beard
Author: Bruce Aidells
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties...
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
Author: Patricia Murray
The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!
Author: Andy Baraghani
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then...
Author: Grace Young
Author: Tracey Seaman
Author: Jeanne Thiel Kelley
Author: Sheila Lukins
Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes. Eat straight, add to báhn mi, or top hot dogs with them.
Author: Elise Bauer
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Lemons, carrots, and honey are simmered together in this savory-sweet marmalade that'd be great with meats.