Bring the water in a pot to a boil over high heat and add salt to taste. Drop the cleaned carrots into the water and cook until halfway done. Take the carrots out and shock them in salted ice water.

Tearing off and tossing (or composting) the greens on a bunch of carrots is practically a reflex for most of us. It was for me until recently, when I discovered that carrot greens are more than edible ...

Carrots are a lot more than just a crunchy addition to a salad or a healthy excuse to eat ranch dressing. Here are 5 carrot-based recipes that turn “What’s up, Doc?” into “What’s up, Chef?” . 1.

Carrots are heavy hitters of the vegetable world. While most of us grew up hearing how carrots were a good source of potassium, this versatile vegetable is so much more. Carrots are beloved for their ...

This soup is super bright and flavorful. I always feel healthy eating it! The fresh ginger adds a touch of heat while the coconut cream keeps the dish cool and velvety. Technique tip: This soup is ...

Carrots are one of the most versatile vegetables, and chef Adriana Urbina shows us how to transform it into a delicious carrot socca and gazpacho — both perfect for spring days. Hi. I'm Adriana Urbina ...

Is there anything better this time of year than outdoor markets flush with shades of green, fuschia, orange and purple? Such abundance to make the most of simple, small bites, like toasted baguette ...