Culinary Guides

This is a good one to make when company is coming or you have been asked to bring a side to a party. Honey roasted carrots and beets get a bright green sauce made from the carrot tops themselves, so...

A simple pot of vegetable soup can feel like a hug on a cold night. We made this one with the sweetest carrots we grew all season, blended smooth with tahini and warmed with cumin, then finished with a bright...

This Egyptian spiced carrot puree is as versatile as it is good. Serve it as a side, spooned like a fancy mash, or use it as a dip. Our favorite way is spread thick on a slice of crusty bread...

These muffins are how we use up a glut of garden carrots, and they happen to be good for you too. Almond meal, grated carrot, coconut, fresh ginger, and a little maple syrup give them just enough spice and just...

This is comfort food, plain and good. If you have never cooked with rutabaga, it is worth a try: slightly sweet, a little savory, and creamy enough to rival mashed potatoes. Paired with rosemary roasted carrots, it comes together in...

This is less a recipe than a method, and a very good one. Carrots are tossed with oil and warm spices, roasted until they caramelize, then piled over a pot of simple green lentils with a scoop of yogurt and...

There is nothing fussy about these carrots, and that is the point. Bourbon and honey caramelize into a sticky glaze, cayenne brings a little heat, and salty feta with a squeeze of lime pulls it all together. We serve them...

If two roots can make a cold night better, it is carrots and parsnips. Both turn sweeter after a hard frost, when the plants convert their starch into sugar, and this soup is a great way to show that off....

This soup was a bright spot on a stormy spring night at the farm. It is creamy, lightly spiced, and comforting without being heavy, exactly right for those in-between days that cannot decide between warm and cold. Sweet carrots and...