Author: Mayim Bialik
Author: Rose Hammick
Author: Victoria Granof
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: James Peterson
Author: Joshua McFadden
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels...
Author: Tom Parker Bowles
Author: Jill Silverman Hough
Author: Francis Mallmann
Author: Lillian Chou
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
Author: Christian Etchebest
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
Author: Lora Zarubin
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while...
Author: Mindy Fox
Lemons, carrots, and honey are simmered together in this savory-sweet marmalade that'd be great with meats.
Author: Bon Appétit Test Kitchen
Author: Giada De Laurentiis
Author: Annie Somerville
Author: Denise Barr
Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
Author: Melissa Roberts
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
Author: Michael Romano
Author: Kimberly Diamondidis