Carrot

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

Carrots, beets, and potatoes have way more to offer.

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

This is our idea of what a cold noodle salad dish should be.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.

You're better off with 99 small carrots than a ginormous one.

The most casual-cool carrot cake of all time.

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

Soggy, lifeless cooked carrots can stay in the dumpster fire that was 2018—it's the turnip's time to shine.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

Some dishes are meant to last, some relationships aren’t.

Gajar ka halwa is a simple Indian dessert of grated carrots stewed down into a pudding with sugar, cardamom, and milk. I swear it’s better than carrot cake.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

Sometimes leafy greens just won’t cut it.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

The ham hock in this stew lends a rich, smoky essence that flavors the beans from the inside out.

This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.