Carrot

Missy Robbins is known for her incredible pastas, but, these days, this carrot salad is her jam.

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

You don't need to eat roasted vegetables hot. Use them as a salad or dipping agent.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

The tangy-spicy yogurt sauce here means no more boring carrots.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

A kicky chile-lime dressing wakes up your weeknight salmon.

Harissa + hummus = heaven.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

A modern take on your childhood sick-day soup.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Use your alt kimchi in rice bowls or chop it up and spoon over steak.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.

Turns out, the best kind of French food is at the local supermarket.

Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg.