3,660 carrotn recipes

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Warm chicken and Granny Smith apple salad with Gorgonzola cheese, carrots, and a hot apple cider vinaigrette over fresh spinach. A fast microwave dinner salad.

Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.

Fat-free pumpkin muffins with grated carrots, raisins, pumpkin pie spice, and cinnamon. No butter, no oil, just pumpkin puree and eggs holding these light muffins together.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Stewed lamb shanks braised with great northern beans, tomato, red wine, rosemary, and bay. A rustic Italian-style one-pot dinner with fork-tender meat falling off the bone.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Tender veal shoulder braised in Burgundy wine with bacon, shallots, mushrooms, and carrots until fall-apart rich. Chef Galati's spezzatino is Italian comfort food at its most soul-warming.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

Spicy Mexican corn soup blended silky-smooth with jalapeño, cumin and roasted red pepper. Fresh corn cobs simmer right in the broth, and it's served at room temperature with fried tortilla strips.

Cheese pasties, hand-held British turnovers stuffed with sharp cheddar and diced root vegetables (turnip, carrot, leek, celery) in a flaky butter shortcrust, warmed with mace and cayenne. Crimped, baked golden, and even better the next day.