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Entries tagged with 'carrot'

Carrots Roasted in Coffee Beans From 'Coi'

Serious Eats Kate Williams 3 comments

I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top. More

Raw Root Vegetable Salad From 'Joy of Kosher'

Serious Eats Kate Williams Post a comment

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Carrot Raisin Salad From 'Down South'

Serious Eats Kate Williams 1 comment

Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder. More

Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds

Serious Eats J. Kenji López-Alt 12 comments

A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette. More

Roasted Carrot Salad With Peanut-Sesame Mole

Serious Eats J. Kenji López-Alt 6 comments

A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds. More

Modern Salade Lyonnaise With Leeks, Lardons, and Oeuf Mollet From 'Daniel'

Serious Eats Kate Williams Post a comment

Daniel Boulud's modern salade Lyonnaise from his new cookbook Daniel is not a dish he serves in his restaurants. Instead it appears at his home table or (I suspect) more often at dinner parties. More

Warm Winter Vegetable Salad With Ricotta and Herbs

Serious Eats Yasmin Fahr Post a comment

A hearty winter salad of lightly sautéed vegetables, kale, and fresh ricotta cheese. More

Simple Orange-Carrot Juice

Serious Eats dbcurrie 3 comments

A simple carrot juice sweetened with fresh oranges and spiced with ginger. More

Spicy Carrot and Ginger Soup With Harissa

Serious Eats J. Kenji López-Alt 7 comments

A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish. More

Charred, Oven-Roasted Carrot Salad With Feta Cheese

Serious Eats Jennifer Olvera 3 comments

Caramelized oven-charred carrots are finished with tangy feta for a refreshing change of pace. More

Spicy Red Juice

Serious Eats Lauren Rothman Post a comment

This combination of red bell pepper, carrot, and tomato juices gets a punch of heat from fresh horseradish and garlic. More

Orange Sweet Potato Juice

Serious Eats Carolyn Cope 3 comments

Although sweet potato is often juiced for its nutrients, it's also a lesser known source of subtle creaminess in terms of both flavor and texture. I won't pretend this juice tastes like dessert, but it really does have an undertone of creamsicle. More

Buffalo Green Juice

Serious Eats Carolyn Cope 8 comments

Savory and spicy may not be the first characteristics you'd expect in a juice, but once you try this combination you may not be able to kick the habit. More

Carrot Cake Pancakes With Sweet Orange Cream

Serious Eats Sydney Oland 2 comments

Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate. More

Sautéed Root Vegetables With Soy Sauce and Honey

Serious Eats Shao Z. 2 comments

Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish. More

Roasted Carrots with Harissa and Crème Fraîche

Serious Eats J. Kenji López-Alt 1 comment

Spiced roasted carrots with crème fraîche and harissa. More

The Taproot

Serious Eats Autumn Giles Post a comment

Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors. More

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Serious Eats Jennifer Olvera Post a comment

The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Peas and Carrots Salad with Goat Cheese and Almonds

Serious Eats J. Kenji López-Alt Post a comment

A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil. More

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