I’d been looking forward to my dinner at Michel Richard’s Citronelle in Washington, D.C., last spring for months, and the first course did not disappoint. With a flourish, the waiter presented a long ...

Chefs love to cook carrots at a low temperature for a longer period of time. This cooking method draws out the carrots’ natural sweetness and results in a tender texture. To cook carrots low and slow, ...

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 ...

Raw carrots make for quick and easy snacking, but this versatile root vegetable can also be roasted, braised, steamed or sauteed — as well as baked into muffins, quick breads and cakes. While they’re ...

This simple soup is one of my signature dishes. I love that it's easy to put together (you only need four main ingredients), ...

In this recipe, carrot tops are used in place of parsley, but you can also just use flat-leaf parsley. This pesto is made quickly in the food processor and lasts for two weeks in the refrigerator.

4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved 1/3 cup packed basil leaves ½ cup walnuts, toasted 2 to 3 tablespoons grated Parmesan cheese 1 ...