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Beef Bone Broth

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip...

Author: Rhoda Boone

Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon)

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Author: Joan Nathan

Veal Osso Buco

Author: Rick Tramonto

Carrot Soup with Ginger and Lemon

This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.

Honey Glazed Roasted Carrots and Parsnips

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Chicken Pot Pie

Author: Bon Appétit Test Kitchen

Carrot Cake with Cream Cheese Frosting

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...

Author: Nick Malgieri

Easy Split Pea Soup

Easy Split Pea Soup

Author: Patricia Murray

Moroccan Beef Stew

Author: Ann Gillespie

Shepherd's Pie

Author: Victoria Granof

Basic Quick Pickle Brine

Author: Katherine Sacks

Lemongrass Ginger Carrot Soup

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers....

Author: Katherine & Ryan Harvey

Italian Vegetable Stew (Ciambotta)

Author: Gina Marie Miraglia Eriquez

Beet and Carrot Salad

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Author: Magdalena Wszelaki

BA's Best Carrot Cake

This is the only carrot cake recipe you'll ever need.

Author: Claire Saffitz

Steak and Vegetable Soup

Author: Gina Marie Miraglia Eriquez

Chicken Bone Broth

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion....

Author: Katherine & Ryan Harvey

Quick Pork Ramen With Carrots, Zucchini, and Bok Choy

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.

Author: Rhoda Boone

Classic Gefilte Fish

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more...

Author: Joan Nathan

Crab Bisque

Author: Paul Grimes

Pickled Carrot Sticks

Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...

Chicken Pelau

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.

Author: Ramin Ganeshram

Coleslaw with Apple and Yogurt Dressing

Author: Bon Appétit Test Kitchen

Roasted Beets and Carrots

An easy Roasted Beets and Carrots recipe.

Potato, Carrot, and Zucchini Kugel

Author: Diane Rossen Worthington

Triple Layer Carrot Cake with Cream Cheese Frosting

An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting

Author: Becky Guyton

Carrot, Avocado, and Orange Salad

Author: April Bloomfield

Turkey Pot Pie

Author: Maria Helm Sinskey

Carrots and Brussels Sprouts

Author: Ian Knauer

Quinoa Stir Fry with Vegetables and Chicken

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...

Author: Kerri Conan

Carrot Coconut Soup

If you like things extra spicy, pass some chili sauce at the table.

Carrot Purée

An easy Carrot Purée recipe.

Pikliz (Haitian Pickled Vegetable Relish)

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Author: Nils Bernstein

Jeweled Rice

Author: Samin Nosrat

Caramelized Cumin Roasted Carrots

Author: Maria Helm Sinskey

Ground Pork Menudo

Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.

Author: Liza Agbanlog