While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Author: Michael Schlow
Author: David Badal
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Melissa Roberts
Author: Chad Robertson
Author: Catherine McCord
Author: Sheila Lukins
Author: Alejandro Junger, M.D.
Author: Shelley Wiseman
Author: Charlene Rollins
Author: Catherine McCord
Author: Melissa Roberts
Author: Haley Fox
Author: Andy Ricker
Author: Danielle Brackett
Author: Diane Phillips
Author: Marge Perry
Author: René Redzepi
Author: Rebecca Jurkevich
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: Dawn Perry
Author: Lydia Ravello
Author: Jamie Purviance
Author: Alison Roman
Author: Colleen Patrick-Goudreau
Author: Bon Appétit Test Kitchen
Author: Sara Foster
Author: Kate Higgins



