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 ...

Mouthwatering glazed carrots are buttery and perfectly sweet; cooked in both brown sugar and honey. You can elevate simple carrots with just a few ingredients that will make getting your five-a-day so ...

Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...

Carrots are so much more intriguing than they usually get credit for in the kitchen. They have both a savory quality, which hints of the earth they come from, and enough sweetness to be dessert-worthy ...

These honey glazed carrots are proof that sides don’t have to be boring. Chef Jean-Pierre shares his go-to method for getting ...

"I love using light ingredients with simple combinations," says the chef-owner of Cala restaurant in Scottsdale, Ariz. Greg DuPree Beau MacMillan lets fresh ingredients "do the heavy work" in this ...

Lynne Tolley from Miss Mary’s Boarding House made Whiskey Glazed Carrots, and a Jack Apple Mule cocktail (see recipes below). For more information about Miss Mary Bobo's Boarding House in Lynchburg, ...

Add the carrots to a frying pan and and cover with water. Boil the carrots until a toothpick passes through them easily. While the carrots boil, add the miso, honey, and white wine to a small bowl and ...

It all started with Barbie. Not the plastic one, but Andy Baraghani’s cousin’s girlfriend who none of us know. Though in a way, all of us know her: the brave Thanksgiving newcomer. Over two decades ...

1. Peel the carrots and cut lengthwise in half. Cut crosswise on the diagonal into ¼-inch thick slices. Bring a pan of water to a boil and add ½ teaspoon salt. Add carrots and time 4 minutes. Test for ...

Scrub the baby carrots to clean them. If they are young and tender, you do not need to peel them. Trim the top to leave about ½ to 1-inch of stem on the carrot. Add the butter and carrots to the pan ...