Carrot

A make-ahead pantry salad that's friendly on the wallet too.

Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.

This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

A one-pan, fuss-free dinner that combines spiced couscous, perfectly cooked chicken thighs, and tender carrots.

This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.

Salty-sweet miso glazed carrots topped with a savory scallion gremolata makes the perfect Thanksgiving side dish.

A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.

Rich in flavor and packed with produce, this Mexican beef soup can easily be enjoyed year-round.

A simple sesame seed crust can take your weeknight rice bowls to new heights. Gingery shaved carrots make a bright, crisp, no-cook side.

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

A little spicy, a lot comforting.

Comforting slow-braised pot roast makes a flavor 180 by enlisting all the bright, spiced flavors of the classic ginger-rum cocktail.

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.

This nutty, spiced cookie is inspired by gajar ka halwa, a beloved South Asian pudding made with carrots, sugar, cardamom, and ghee. 

Carrots need not be boring. These are sweet and sticky, with a hint of orange and ginger.

Think Buffalo wings—saucy chicken, cheesy dip, crunchy vegetables—but turned slightly on its head with whipped feta and handheld giardiniera.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.