Carrots are a fundamental staple of the kitchen. They are part of the culinary triumvirate of carrot, celery, and onion that is the basis of so many broths, braises, and stews. Carrots are available year-round, though they do have specific seasons regionally. Here in California they are at their sweetest and juiciest in late spring and fall. Look for fresh carrots that have been grown locally and harvested recently with their greens still attached. The difference in taste between such a carrot and one already peeled, cut, and sealed in a plastic bag is enormous. A fresh carrot will cook better and add more flavor to your food. There are many varieties of carrots; some of them are not even orange. Check out your local farmers’ market to see what is growing in your area. When you buy carrots with their tops intact, remove them before putting them in the refrigerator. The carrots will keep better without them.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.