Carrot

Charlie Trotter, Charlie Trotter's, Chicago, Illinois
Lee Jones, The Chef's Garden, Huron, Ohio (carrots) A semifreddo is basically an ice cream cake, and Chef Trotter uses carrots, chocolate, and spices as unexpected partners in his version. Star anise enhances the sweetness in the carrots and adds a distinctive hint of licorice to the rich chocolate. There are no egg yolks in this recipe—it's the meringue that gives the semifreddo a smooth texture.

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

This terrific dish is made in one large deep skillet. A sweet-spicy broth infuses the meat and the veggies with rich flavor. Ask your butcher to cut the ribs for you.

Because the veal shanks are so impressive, Lidia likes to bring the veal (still on the bone) to the table for guests to admire. She then takes the meat back into the kitchen, carves it, and serves it family-style.

The shredding disc on the food processor makes quick work of grating the beets and carrots. For a pretty presentation, spoon the salad onto a bed of beet greens, spinach, or arugula. Serve with burgers or fish.

This apple's crisp flesh doesn't brown as quickly as other kinds, so it's ideal chopped in salads.

This vegetarian entrée would also be delicious served with lamb or shrimp.

This slaw is perfect as a side dish or added to a pulled-pork sandwich.

The combination of daikon radish, rice vinegar, and sesame oil gives this slaw an Asian flavor.

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day.

You'll love this colorful, summery salad. The benefits can't be beat: Antioxidants in many orange veggies may lower your cardiovascular disease risk by up to 20 percent.

I have always loved a good, cinnamon-scented carrot cake but somehow found the normal cream cheese frosting too rich and too sweet for the cake. Carrots, after all, are sweet enough in their own right. However, this mascarpone topping—sharp textured with lemon and lime zest—contrasts perfectly with the texture and crunch of the carrots and walnuts. Take the path of least—if not no—resistance.

Here, grilled chicken turns into a fiesta-style main course. Use leftover canned chipotles to flavor mayonnaise for sandwiches, or butter for chops and steaks.

This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch.

Crudités and dip are party staples. Choose whatever seasonal veggies you like, but mix up the colors. Some veggies, such as carrots and peppers, can be served raw, while others, like zucchini and asparagus, should be blanched but still have a slight crunch. There's nothing sexy about a limp piece of asparagus! And keep the vegetables separate—it makes it easier to refill the platters.

Dried crushed red pepper adds heat to the glazed carrots.

The classic Italian sauce gets wild with a mix of antelope, venison, and beef.