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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.