For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Author: Antoni Porowski
Author: Tracey Seaman
Author: Edith Kohn
Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter.
Author: James Peterson
Author: Sheila Lukins
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet
Author: Bon Appétit Test Kitchen
Author: Maria Speck
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Rachel Shakerchi
These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them...
Author: Garrett McCord
Author: James Beard
Author: Dr. Mao Shing Ni
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
This recipe was created to accompany Chicken with Mustard Seed Crust and Couscous. Can be prepared in 45 minutes or less.
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne
Author: Ludovic LeFebvre
Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.
Author: Bon Appétit Test Kitchen
Author: Anna Thomas
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
Author: Catherine McCord
Author: Tori Ritchie
Swap out the sugar in standard sloppy joes for the carrots and caramelized onions in this turkey version, then nestle in eggs on mounds of garlicky spinach.
Author: Vivian Howard
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.
Author: Claire Saffitz
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Author: Yves Camdeborde
Author: Amelia Saltsman
Author: Molly Stevens
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman