1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias 1 1/4 tsp. kosher salt, divided, plus more to taste packed light brown sugar salted butter apple cider vinegar Black pepper, to ...

Growing up in the midwest, carrots were at the forefront of most of my family dinners, but they weren’t the most exciting dish on the table. Usually, they were an afterthought and were simply there to ...

Bring a large pot of water to a boil and blanch the carrots until they are no longer raw but still a bit crisp, 2 to 3 minutes. Drain the carrots and set aside. In a medium bowl, combine the butter, ...

Carrots are so much more intriguing than they usually get credit for in the kitchen. They have both a savory quality, which hints of the earth they come from, and enough sweetness to be dessert-worthy ...

For the dressing: In a medium bowl, whisk together the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the gorgonzola. Let the dressing sit at room ...

Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...

Scrub the baby carrots to clean them. If they are young and tender, you do not need to peel them. Trim the top to leave about ½ to 1-inch of stem on the carrot. Add the butter and carrots to the pan ...

Preheat the oven to 350°F. In a bowl, whisk together the egg white, cayenne, and cumin. Add the pecans and toss to coat. Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to cool ...

Carrots are affordable, delicious, and versatile. You can pickle them, grill them, air fry them, or even make a bacon substitute with them. The options are endless, and we haven’t even mentioned ...

Lynne Tolley from Miss Mary’s Boarding House made Whiskey Glazed Carrots, and a Jack Apple Mule cocktail (see recipes below). For more information about Miss Mary Bobo's Boarding House in Lynchburg, ...