Carrot

A simple sesame seed crust can take your weeknight rice bowls to new heights. Gingery shaved carrots make a bright, crisp, no-cook side.

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

A little spicy, a lot comforting.

With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.

With crunch from toasted walnuts and an optional boozy punch from rum-plumped raisins, this is the only carrot cake recipe you’ll ever need.

Comforting slow-braised pot roast makes a flavor 180 by enlisting all the bright, spiced flavors of the classic ginger-rum cocktail.

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.

This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

This nutty, spiced cookie is inspired by gajar ka halwa, a beloved South Asian pudding made with carrots, sugar, cardamom, and ghee. 

This easy turkey pot pie recipe makes the most of leftover Thanksgiving turkey and store-bought pie crust—postholiday, we all deserve a break.

We’ve got glazed carrots fit for a holiday spread, pickled carrots to pile on a sandwich, and obviously lots of carrot cake.

A flavorful brine is the one and only path to truly succulent roast turkey.

Carrots need not be boring. These are sweet and sticky, with a hint of orange and ginger.

This easy recipe for roasted carrots with thyme produces a versatile side dish for any occasion.

This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.

Pho’s warming spices and fresh herbs inspire this version of salmon-head soup, traditionally enjoyed as both food and medicine in the Native Alaskan diet.

Think Buffalo wings—saucy chicken, cheesy dip, crunchy vegetables—but turned slightly on its head with whipped feta and handheld giardiniera.

This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead. 

This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.

The chips and pickles? Nonnegotiable.