These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic pickle—a perfect introduction to pickling for anyone new to the craft.
Over the course of his career, chef Yotam Ottolenghi has positioned himself as a champion of vegetables. Here's a gorgeous carrot recipe from his book "Plenty More."
Anne Quatrano is the award-winning chef behind four Atlanta restaurants: Bacchanalia, Floataway Cafe, Quinones, and Abattoir—as well as the Star Provisions market. This recipe is featured in her first cookbook, Summerland: Recipes for Celebrating with Southern Hospitality.
Roast carrot chaat. Photo credit: Allison Manella, Lantern Nobody can forget the bad cooked carrots of her youth. Slimy, mushy and unearthly orange, their appearance on a dinner table could make a gal want to slide under the kitchen table and duck out the back door. But suddenly, cooked carrots are