Young carrots, no thicker than a finger and often not much longer, appear in the shops in late spring, their bushy leaves intact. Often, they have a just-picked air about them, their tiny side roots, as fine as hair, still fresh and crisp. At this stage they lack the fiber needed to grate well, and boiling does them few favors. They roast sweetly, especially when tucked under the roast. The savory meat juices form a glossy coat that turns the carrot into a delectable little morsel. I have used a leg of lamb here but in fact any cut would work—a shoulder or loin, for instance. The spice rub also works for chicken.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.