Perhaps it was the carrot loaf of the 1970s, slimmers’ soups, or the post–Second World War carrot cake recipes without the promise of walnuts and cream cheese frosting, but carrots rarely offer us a taste of luxury. Fiddling around—there is no other word—with grated carrots one day, I wondered if there would be any mileage in a dish similar to creamed corn, where the sweet vegetables are stewed with cream to give a deliciously sloppy side dish. There wasn’t. Until I worked backward and added spices to the carrots before enriching them with both cream (for richness) and strained yogurt (for freshness). The result is one of those suave, mildly spiced side dishes that can be used alongside almost anything. In our house it has nestled up to brown rice, grilled lamb steaks, and, most successful of all, sautéed rabbit.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.