Carrot

Carrots get roasted with spices and served with creamy yogurt in this meatless recipe

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

Why you should stock up on carrots at the farmers' market, and 22 recipes for using them

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

In place of pecans, try walnuts, peanuts, or cashews.

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The myth that carrots are good for your eyes comes from a WWII propaganda campaign, injured ER patients love Bud, more women are becoming butchers, and more in today's roundup of food news

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.