Author: Molly Stevens
Author: Suzanne Tracht
Author: Alison Roman
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline,...
Author: Alison Roman
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: Edward Lee
Author: Sarah Britton
Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.
Author: Bon Appétit Test Kitchen
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
Author: Marge Perry
Author: Molly Stevens
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet
Author: Maria Speck
Author: Dan Barber
Author: Bon Appétit Test Kitchen
Author: James Peterson
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options...
Author: Melissa Roberts
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Molly Stevens
Author: Rachel Shakerchi
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Author: Susan Bishop-Sauter
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Ludovic LeFebvre
Author: Roxanne Klein
Author: Diana Yen