Carrot

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.

Use this recipe to make French Chicken Tarragon.

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 rest of the rub before roasting.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

Roasting the chicken and making the peanut sauce ahead of time gets dinner on the table even faster.

This recipe harnesses the goodness of schmaltz while adding great flavor to the vegetables. Plus, it cooks quite quickly compared to roasting a whole chicken.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Char glazed carrots—packed with earthy umami flavor and spice—on the grill, pop them in a hot dog bun, and never look back.