1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias 1 1/4 tsp. kosher salt, divided, plus more to taste packed light brown sugar salted butter apple cider vinegar Black pepper, to ...

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Growing up in the midwest, carrots were at the forefront of most of my family dinners, but they weren’t the most exciting dish on the table. Usually, they were an afterthought and were simply there to ...

What’s more reliable than a carrot? They’re sweet but also savory. And it seems no matter what time of year, they’re always around — bright, colorful, crunchy and fresh. But carrots do have a growing ...

This dessert is inspired by the Brazilian carrot cake bolo de cenoura. The carrots are puréed for a moist and fluffy texture, and unlike versions that combine warm spices, like cinnamon and nutmeg, ...