Carrot

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead. 

This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.

The chips and pickles? Nonnegotiable.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

This easy turkey pot pie recipe makes the most of leftover Thanksgiving turkey and store-bought pie crust—post-holiday, we all deserve a break.

This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.

With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.

Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

This is the wholesome fruit- and veggie-packed muffin you’ll be thankful to have around on busy mornings when you need breakfast to go.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Shawarma spices aren’t just for chicken and meat.

Our favorite carrot cake recipe gets a crunch from toasted walnuts and a boozy punch from rum-plumped raisins, which are optional but recommended.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

Cabbage deserves more credit—char it, braise it, spice it, and turn it into the best thing on the table with a little help from a maple-lime dressing.

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.