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magazine fasteasyfresh curried carrot salad with currants
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This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.
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This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
4.4
(4.43)
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A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.
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(3.9)
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Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.
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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.
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Carrots need not be boring. These are sweet and sticky, with a hint of orange and ginger.
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If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.
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With crunch from toasted walnuts and an optional boozy punch from rum-plumped raisins, this is the only carrot cake recipe you’ll ever need.
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Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.
4.0
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Articles
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Cooking
The best thing to make with that huge bag of carrots in your crisper.
Zaynab Issa
Cooking
Call it carottes râpées because grated carrots doesn’t sound quite as elegant.
Rebekah Peppler
Cooking
In defense of the puréed soup.
Chris Morocco
Cooking
Like roasted salmon and famous madeleines.
The Bon Appétit and Epicurious Staffs
Cooking
The goal was to pack as much Vitamin C as possible into this seasonal salad, but it happens to taste amazing too.
Andy Baraghani
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Cooking
Sounds like the punchline to a joke about vegetarianism. Actually a showstopping main dish.
Kendra Vaculin
Videos
(283)
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Looking for a vegetarian entreé that will satisfy everyone? Look no further.
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Make this simple and super-satisfying soup your go-to weeknight meal.
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TK DESCRIPTION
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.