Carrot

This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead. 

This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.

The chips and pickles? Nonnegotiable.

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

This is the wholesome fruit- and veggie-packed muffin you’ll be thankful to have around on busy mornings when you need breakfast to go.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Shawarma spices aren’t just for chicken and meat.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

Cabbage deserves more credit—char it, braise it, spice it, and turn it into the best thing on the table with a little help from a maple-lime dressing.

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

The longer this cabbage relish ferments, the better it’s going to taste.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.