Carrot

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.

Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

This is the wholesome fruit- and veggie-packed muffin you’ll be thankful to have around on busy mornings when you need breakfast to go.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Shawarma spices aren’t just for chicken and meat.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

Cabbage deserves more credit—char it, braise it, spice it, and turn it into the best thing on the table with a little help from a maple-lime dressing.

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

The longer this cabbage relish ferments, the better it’s going to taste.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Call it carottes râpées because grated carrots doesn’t sound quite as elegant.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.