This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Author: the editors of Martha Stewart Living
Author: Sheila Lukins
Author: Sheila Lukins
Author: Charles Phan
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them...
Author: Garrett McCord
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Author: Anna Stockwell
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Melissa Roberts
Author: Dan Barber
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Make sure everyone wants to eat their vegetables with this delicious carrot recipe, using bacon and cheese to complement the flavor of baked carrots.
Author: Land O'Lakes
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
Author: Ludovic LeFebvre
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Author: Claire Saffitz
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Author: Alison Roman
Author: Sue Li
Author: Alison Roman
Author: Greg Patent
Author: Maria Speck
Author: Karen Busen
Author: Alexis Touchet
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Author: Hugh Acheson
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: Tom Berry
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman