The first time I had carrot cake, I was probably six years old. My family was out to dinner at an old-fashioned diner in New York—the kind that had a revolving glass showcase of desserts by the door. I remember... More
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on asparagus and carrots. —Ed Levine... More
With an abundance of spring vegetables appearing on the scene, it's easy to overlook carrots, especially when all you can find are the super-sized, woody specimens trapped in plastic bags in the grocery store. But young, tender, carrots are a springtime treat, and this simple preparation enhances their luscious savory-sweetness perfectly. More
I was searching for one last Thanksgiving trick. I flipped through my copy of the Silver Palate, hoping to find some deah simple preparation for carrots, one that would fit nicely on an already overflowing table. I’d already made glazed... More
For a while, it seemed like all of my carrots were going to the puppy. I’d buy bags and bags every week to quell his insatiable hunger. The recommended dosage of dog food apparently means nothing to him. The moment... More
As I type this, I've got the Serious Eats copy of Michel Richard's Happy in the Kitchen propped open on the book stand on my desk, and I'm looking at a beautiful photo of his braised carrots. And I guess... More
Like a lot of people my age, the Silver Palate Cookbook became my go-to cookbook when I first started cooking for friends and girlfriends. In fact, the first brunch I ever cooked for my wife featured two recipes from the... More
