Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender ...

The hardest part of making this recipe for carrot salad is grating the carrots. The rest is as simple as adding ingredients, stirring, and letting it sit. Start by peeling and grating a pound of ...

To quote composer George Gershwin (from his opera “Porgy and Bess”), “Summertime and the livin’ is easy, fish are jumpin’ and the cotton is high…” In my opinion, no one nails that song quite like the ...

You might think mixing carrots and raisins sounds odd—but, for this dish, it works. There’s something extra special about this particular salad, though: It’s a trusted family recipe passed down from a ...

Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings ...

Kale is abundant at farmers’ markets in early spring, the fall, and early winter. Like Brussels sprouts, kale develops its best flavor after the first cold snap. And it’s beautiful. We especially love ...

If using capers in brine, rinse them thoroughly. If using salted capers, rinse them, soak them in 1 cup cold water for 10 minutes, and drain before proceeding with recipe. In a medium mixing bowl, mix ...