Author: Karen Busen
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...
Author: Hsiao-Ching Chou
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: Bobby Flay
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Author: Molly Stevens
Author: Allison Arevalo
Author: Melissa Clark
Author: Edward Lee
Author: Bon Appétit Test Kitchen
Author: Lynne Aronson
Author: Todd Gray
Author: Jane Stern
Author: Dr. Mao Shing Ni
Author: Bruce Aidells
Swap out the sugar in standard sloppy joes for the carrots and caramelized onions in this turkey version, then nestle in eggs on mounds of garlicky spinach.
Author: Vivian Howard
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Author: Phoebe Lapine
Author: Suzanne Tracht
Author: Catherine McCord
Turn any vegetable into an addictive spicy pickle with this simple technique.
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.
Author: Asma Khan
Author: Gabe Soria
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
Author: Edith Kohn
Author: Rachel Shakerchi
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade...
Author: Kia Dickinson