Carrot
Why Big Vegetables Are Better Than Small Ones
They told you the smaller vegetables were sweeter. They told you the big ones were tough. But at the farmers' market, things are different. (You're going to need a bigger tote.)
Old Bay–Spiced Fish Sticks With Creamy Celery Root and Carrot Slaw
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.
Carrot-Walnut Loaf Cake
If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!
Sprouted Wild Rice with Pistachios and Spring Vegetables
Sprouting wild rice is a simple and delicious way to enjoy this amazing food completely raw. The process of sprouting wild rice is called "blooming" because the seeds actually unfold, very much like little petals, revealing the pale, tender insides. It's a really fun thing to watch, however slowly, and it's groovy to eat something you've seen transform over a few days.
This salad combines fresh springtime tastes and textures, all sauced up with a delicious dressing featuring bright lemon and spicy mustard. The herbs add the final layer of flavor, making this a salad that truly tastes alive! Because the rice is sprouted, it is very sweet, requiring salt in the salad—make sure to season it well to suit your own taste.
Roasted Carrots with Fennel-Brown Butter
Naturally sweet carrots are perfectly balanced by a nutty, fragrant brown butter. If you can't find carrots with tops, substitute 2 Tbsp. coarsely chopped fresh parsley.
Radish and Carrot Salad with Tuna and Capers
The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.
3 Surprising Ways to Cook With Carrots
Can carrots can go beyond soup and salad? We'll let these recipes for carrot pizza sauce, carrot pickles, and carrot steak—yes, steak—answer that.
Think You Know Carrots? Here's the Real Dirt
Everybody's favorite root vegetable is a little more mysterious—and a lot more delicious—than you think.
Quick-Pickled Carrots
If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.
Pan-Seared Carrot Steaks
Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.
Carrot Pizza With Fontina and Red Onion
Creamy, sweet carrot purée takes the place of tomato sauce in this unexpected spring pizza.
Spiced Pork Tenderloin with Baby Carrots
Now’s the time to be on the lookout for real baby carrots instead of those imposters wilting in plastic bags across America. Here, they’re roasted in a spicy honey glaze to serve alongside an Easter-worthy roast.
Chefs Use This Health Food to Cook Better. Now You Can, Too.
Want to deepen the taste of vegetables, infuse seafood with vibrant flavor, or make the easiest Green Goddess dressing ever? The answer is in a brightly colored bottle.
These Tender Beef Short Ribs Will Help You Survive Winter
Yep, short ribs are a comfort food classic. But that doesn't mean they need to put you to sleep.
5-Spice Short Ribs With Carrot-Parsnip Purée
We made tender short ribs even more irresistible with subtle five-spice powder and a bright root vegetable mash.
Turkey Barbacoa Tacos with Black Beans
Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.
Pasta with Beef Ragù and Zesty Breadcrumbs
Toasted breadcrumbs, tossed with horseradish and rosemary, give this rich, filling pasta a vibrant finishing touch.