Carrot

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

These crispy fritters are made with grated carrots, onions, and ginger, plus garam masala and chile. The dipping sauce has a hefty pour of bourbon, which adds warming depth.

This vegetable fritter recipe calls for onions, cabbage, potato, and carrot, but you can use any combination of vegetables you have.

When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.

The process for this spiral ham is all about imparting flavor. Once finished, the meat will be super-tender and you’ll have a great cooking liquid that can be sopped up with rice, tortillas, potatoes, bread…or egg noodles.

These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.

Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

Toss grilled carrots and fresh avocados with a chile-ginger dressing that's sweetened with honey for a simple side that can easily double as a light lunch.

Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.

A triple hit of earthy flavors.

Take your time when streaming the butter into the egg and sugar mixture—you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter.

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.

This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

It’s really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.

I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich. 

This carrot-pineapple smoothie is like a liquid sunset in a glass.

Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.