Carrot

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Call it carottes râpées because grated carrots doesn’t sound quite as elegant.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

Carrots, beets, and potatoes have way more to offer.

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

This is our idea of what a cold noodle salad dish should be.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.

You're better off with 99 small carrots than a ginormous one.

The most casual-cool carrot cake of all time.

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

Soggy, lifeless cooked carrots can stay in the dumpster fire that was 2018—it's the turnip's time to shine.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

Some dishes are meant to last, some relationships aren’t.

Gajar ka halwa is a simple Indian dessert of grated carrots stewed down into a pudding with sugar, cardamom, and milk. I swear it’s better than carrot cake.