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Carrot Orange Marmalade with Cinnamon and Golden Raisins

Serious Eats Lucy Baker Post a comment

Think of this recipe as a mash-up of carrot cake jam and orange marmalade. Try it on carrot or zucchini bread, whole wheat toast, or as a topping for crostini with ricotta. If you can't find Pomona's Pectin, use regular no- or low-sugar powdered pectin. More

Sunday Supper: Fried Sweetbreads with Carrot Salad

Serious Eats Sydney Oland 2 comments

Sweetbreads are the thymus or pancreas (neck and stomatch sweetbread, respectively) of a calf. They are subtly flavored and have a delicate texture, and are an excellent introduction to those who are a little wary of offal. Sweetbreads are a treat. More

Glazed Carrots

Serious Eats Caroline Russock Post a comment

I suppose that while paging through Alton Brown's Good Eats 2: The Middle Years, I was looking for a glazed carrot recipe that had a little more oomph than the standard combo of butter and brown sugar. This recipe subs in ginger ale as a sweetener, and depending on which brand you choose it can lend a significant kick. I chose a super strong ginger beer, which reduced to a lovely glaze and left the carrots plenty spicy and gingery enough to wake you up. The sprinkling of chili powder adds a bit more warmth and spice, taking these carrots out of the realm of sleepy side and into the side dish spotlight. More

Cheddar Beer Soup

Serious Eats Nick Kindelsperger 8 comments

The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted to make something that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth. More

Dinner Tonight: Carrot Vichyssoise

Serious Eats Blake Royer 1 comment

The point of vichyssoise is the simplicity: a puree of potato, cream, stock provide the soup's body to showcase whichever vegetable is at hand. The addition of carrot gives it a beautiful color and sweetness; the result is basically essence of carrot in soup form. More

Scooped: Carrot Halvah Ice Cream

Serious Eats Max Falkowitz 9 comments

Carrots may sound like an odd dessert ingredient, but they're certainly not just health food. They're starchy and sweet, and when cooked down slowly with milk, practically become candy on their own. Consider them an alternative sweetener, like honey, but with an even more complex sweetness. In a dessert, carrots can build a mild but flavorful base for more intense ingredients to play. Our result is something of a hybrid between Indian and Middle Eastern halvah. More

Dinner Tonight: Roasted Tomato and Eggplant Soup

Serious Eats Nick Kindelsperger 5 comments

I usually hate tomato soup. I don't hate many things, but a bowl of bland off-red soup is a rare exception. Blended soups in general tend to be boring and homogeneous, and tomato is, at least for me, the worst offender. So why am I telling you about a tomato soup, especially when I could be whipping up another sublime BLT? Leave it to Martha Stewart to sort things out. Instead of simply blending all the vegetables, only the roasted tomatoes, carrots, and garlic are pureed. More

Sunday Brunch: Whole Wheat Carrot Muffins

Serious Eats Robin Bellinger 7 comments

Sunday afternoon is the perfect time to sit down with a pot of tea and a plate of muffins, whether you're catching up with a friend or simply getting into an autumnal frame of mind. This recipe, adapted from a ring-shaped carrot cake in Rose Levy Beranbaum's The Cake Bible, yields moist little muffins full of carrot and distinctly scented with honey and spices. More

Eat for Eight Bucks: Farro Salad

Serious Eats Robin Bellinger 1 comment

This will not look like much of a meal to some of you, but for me a bowl of simply dressed grains and vegetables is about as good as it gets, at least when I can't devote much thought and energy to satisfying my stomach. This farro salad is wonderful to have around, since it can serve as a healthy snack or emergency provisions if a big dinner is taking longer to prepare than you had anticipated. More

Cook the Book: Indian Pickle

Serious Eats Caroline Russock 7 comments

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir. These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle. More

Carrot Cake Muffins with Cream Cheese Frosting

Serious Eats helenjane Post a comment

The Crisper Whisperer: Sweet and Savory -- 5 Summer Foods That Swing Both Ways

Serious Eats Carolyn Cope 13 comments

From savory sautéed rhubarb to avocado milkshakes, surprise your palate with these five summer ingredients that can switch hit from savory to sweet with the best of them. With summer officially here, vegabundance is on its way, so prepare now to keep it exciting. More

Wheat Berry Salad with Harissa and Pistachios

Serious Eats Nick Kindelsperger Post a comment

I haven't exactly been clamoring to get wheat berries in my life, but it was still cool to finally make their acquaintance. This recipe from Chow features the grain in a summery little salad with currants, pistachios, and some spicy harissa. The wheat berries are simply cooked until tender in simmering water, which should take less than an hour. They come out kind of tasting like couscous, meaning they still have a little bite to them. More

Sous-Vide Glazed Carrots

Serious Eats J. Kenji López-Alt 11 comments

Glazed sous-vide carrots. [Photographs: J. Kenji Lopez-Alt]... More

Dinner Tonight: Roasted Carrots and Beets with Pork Chops

Serious Eats Nick Kindelsperger 1 comment

What initially attracted me to this recipe from Jamie Oliver were the vegetables. The pork chops seemed like an afterthought. But man, that pork chop. Maybe I just haven't had a juicy one in a while. It was greedy and indulgent, and sometimes you're just in that kind of mood. More

Cook the Book: Cream of Carrot with Ginger Soup

Serious Eats Caroline Russock 4 comments

Carrot soup is comforting and not too complicated, but still has enough sweetness and spice to keep things interesting. [Photograph: Caroline Russock] This week my goal was to share soup recipes from The Best Soups in the World by Clifford... More

The Crisper Whisperer: How to Glaze Root Vegetables

Serious Eats Carolyn Cope 9 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] One of the first lessons you learn in culinary school is the unyielding power of mispronounced... More

Grilling: Glazed Carrots

Serious Eats Joshua Bousel 1 comment

[Photograph: Joshua Bousel ] I contend that a great many recipes out there can only be made better with grilling. Case-in-point: my mom made some very tasty glazed carrots for our Thanksgiving meal and as good and they were, I... More

The Crisper Whisperer: Cider-Braised Pork Tenderloin with Fennel, Carrot, and Apple Slaw

Serious Eats Carolyn Cope 7 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] I recently discovered this killer method of preparing pork tenderloin. Ironically, it's killer largely because it's... More

Hot Salami Carrots

Serious Eats Andrea Lynn Post a comment
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