If you've cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it ...

Julia recommends serving creamed carrots with a roast or baked chicken. To prep the carrots, trim the stems and peel them ...

Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender ...

Add carrots to pot, return to a boil, and cook until carrots can be pierced ... and refrigerate until ready to use. The salad will keep, covered, up to 5 days in the refrigerator.

When winter hangs on or spring seems yet to start, often the only way to brighten it is at the table. From breakfast or ...

Every year, when springtime rolls around and Easter is on the horizon, I start looking for playful and delicious ways to ...

About Carrot Salad with Black Grape DressingWhy buy salad dressings off the rack that are full of preservatives? Preah Narang whips up a quick carrot salad with raisins and almonds and a quick ...

These simple steamed carrots are dressed with sweet Irish butter and flecks of fresh herbs. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash ...

Firmly roll tablespoonfuls of mixture into balls and set aside on a plate until ready to cook. 3. Heat a good drizzle ... with salt and pepper. 1. Toss carrot, currants and parsley (if using ...

To make the salad, add quinoa, jicama, cilantro, carrots, red onion and Mandarin oranges to a large bowl. 3 cups cooked quinoa (white or red) 1. In a large bowl, combine the quinoa, jicama ...

Discard the garlic. Add the carrots and potatoes to the cooker, cover, and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.