In this recipe, we make use of several additional elements to add depth and intrigue to the perennial favorite side. We begin by simmering the carrots in butter and bourbon whiskey and cooking ...

This vegan carrot ginger soup is light but full of flavor from the cumin, chiles, and ginger, and creamy from the coconut ...

Peel a few shallots (you want four to five individual small bulbs, or a couple of larger ones cut in half). Smash and peel 4 ...

Simply saute onions and garlic in olive oil, add chopped carrots and fresh ginger, and simmer with vegetable broth until the ...

Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water evaporates, about 15 minutes. Stir in salt, honey and ¼ cup Marsala.

Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.

As the quinoa cooks, whisk together the vinegar, honey, mustard, garlic, salt and pepper in a medium bowl or Mason jar. Add the olive oil in a slow, steady stream, whisking constantly until fully ...