Carrot

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

A pinch of salt makes everything taste better, including savory smoothies.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

For more variations and veggie inspiration, check out our roasted veggie matrix.

The best Thanksgiving sides are fresh, fuss-free, make-ahead—and don't compete with your beloved green bean casserole for table space.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

This classic, creamy soup is brightened with fresh ginger.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).

Here's how to buy, store, and cook with carrots, in season in September.

Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.