Carrot
What Makes This Steak Salad So Addictive? The Secret's In the Sauce.
It's a marinade. It's a dressing. Is there anything this vibrant green sauce can't do?
BA's Best Carrot Cake
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.
Crudités With Bacon XO Sauce
XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.
Candied Carrot Coins
These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake.
Berry Spinach Salad With Toasted Hazelnuts
If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail party, swap the greens out for lettuce cups and spoon them full of the carrots, radishes, berries, and nuts, then drizzle with dressing.
Weeknight Red Curry
This warming curry comes together in under an hour with all the deep flavor of a slow-simmered sauce.
Why You Should Buy Carrots With the Tops Attached
Those carrot greens aren't just for looks, you know.
Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas.
Epi's Newest Recipes: Secret Ingredient Edition
With these new recipes, a surprise is a good thing.
3-Ingredient Roasted Carrots with Pistachio Pesto
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Ember-Grilled Steak with Bay Leaf Browned Butter
Chefs everywhere know it: Fire is where the magic happens.
Braised Lamb Shanks With Fish Sauce
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Roasted Carrots With Stracciatella And Buckwheat
The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.
The Baby Carrots You Should Be Eating
A few weeks ago, we told you to forget about baby carrots—they don't taste like much, they get slimy, and worst of all, they're wasteful. But if you really can't live without them, don't fret. Meet the Parisian Ball, the (naturally) tiny carrot of your dreams.
Irish Lamb Stew with Barley
This riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Easy Slow-Cooker Pot Roast
I used to shy away from making pot roasts for my family because choosing the right cut of beef among all the various cuts seemed overwhelming. Take it from me, picking up a relatively inexpensive chuck roast (like the one I use here) provides a moist, juicy, and tender roast every time.
Pickled Easter Eggs
Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.
The Onion Chopping Shortcut That's Already in Your Kitchen
What to do if you've got a decent amount of onions to chop and are short on time or—gasp!—just don't feel like chopping them by hand? Turn to the food processor.
How to Make Beef Bone Broth
Skip the boxed stuff and get our recipe for super-nutritious, deeply flavorful beef bone broth.
Rack of Lamb With Potatoes and Carrots for Two
This elegant little dinner of lamb, miso butter–basted potatoes, and honey-glazed carrots is the perfect size for two.