Young carrots entice with their beautiful color and excellent taste. Most often though, people talk about the root, but what ...

Buying a fresh bunch of carrots will reward you with two ingredients: the roots and the greens. You more than likely have a carrot recipe in mind, but while you're deciding what to do with the ...

Carrot and coriander soup freezes well ... A swirl of cream or extra-virgin olive oil topped with some extra coriander leaves and black pepper looks pretty.

In our version, we steam the carrots first, then toss them in melted butter along with fresh thyme and celery leaves or flat-leaf parsley. It's a simple, flavorful way to highlight the sweet root ...

These carrot fritters are perfect for a quick lunch, especially with a watercress salad on the side. They combine the classic carrot and coriander flavours into a hot, crisp alternative to soup.

Transfer the hot carrots to a plate and dress liberally with the dressing. Garnish with carrot leaves if you’ve got them or any herbs or flowers or sesame seeds you may have on hand.

Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted carrots. Garnish with pumpkin seeds and a thin scattering of greens.

I enjoy making my own labneh (see instructions below) but a creamy soft goat’s or buffalo cheese would work well here too. To make labneh:Line a non-metallic sieve with cheesecloth and set over ...