When I was a child, carrot-raisin salad was as common as potato salad or coleslaw at family cookouts, or if fried chicken was on the menu for dinner. Creamy, slightly sweet, and a little crunchy from ...

Growing up in France, the school “cantine,” or cafeteria, lunch was a class of its own. A full meal from beginning to end. Grated carrots were somehow always part of the menu. Served by themselves and ...

Overhead view of rainbow carrots and vegetable peeler on a cutting board - KarepaStock/Shutterstock Carrot ribbon salad is a welcome addition to an array of salad ...

The right choice of root vegetable determines the quality of the finished dish. For salads, it is recommended to choose medium—sized carrots - they are juicier, cook faster and cook more evenly.

ONE of the great kitchen mysteries is why carrots are the anti-muse for so many contemporary chefs. These are among the most versatile vegetables ever cultivated but in too many cookbooks rarely seem ...

Bring a large pot of generously salted water to a boil. Add carrots to pot, return to a boil, and cook until carrots can be pierced with a fork but aren’t mushy, 10-11 minutes, depending on the ...

This beautiful salad from Alice Waters combines baby carrots with greens and radish rounds. Alice Waters is an icon of California cuisine who revolutionized the concept of farm-to-table cooking in ...