Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- table salt
- ground black pepper
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- table salt
- ground black pepper
- minced fresh tarragon
- minced fresh parsley leaves
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- table salt
- ground black pepper
- maple syrup
- vanilla extract
- chili powder
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- table salt
- ground black pepper
- soy sauce
- toasted sesame oil
- toasted sesame seeds
- red pepper flakes
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- table salt
- ground black pepper
- orange juice
- ground cumin
- ground cinnamon
- cayenne pepper
MAKES 3 CUPS
Do not substitute frozen corn for fresh. For a spicier salsa, add some or all of the jalapeño seeds and ribs. This salsa can be served atop chicken or fish or with corn chips.
WHY THIS RECIPE WORKS:
Steeping corn kernels in boiling water with a touch of baking soda worked like magic to soften the raw corn and loosen the hulls. As the corn steeped, its hulls softened just enough that they weren’t leathery, but the kernels in our corn salsa recipes still burst with crisp sweetness.
- baking soda
- Salt and pepper
- lime juice
- vegetable oil
- honey
- chopped fresh cilantro
SERVES 4
WHY THIS RECIPE WORKS:
To get more flavor and less shriveling from our sautéed mushroom recipe, we discovered that overloading the skillet and extending the cooking time allowed the mushrooms to give up just enough liquid to eventually fit in a single layer without shrinking to nothing. They browned nicely after we added a little oil or butter, and from there it was easy to enhance our sautéed mushroom recipe by adding garlic, herbs, wine, soy sauce, bread crumbs, and so on.
- vegetable oil
- unsalted butter
- minced fresh thyme leaves
- dry Marsala
- Salt and ground black pepper
Serves 2
Hunt’s diced tomatoes are our favorite
- all-purpose flour
- large egg
- panko bread crumbs
- grated Parmesan cheese
- Salt and pepper
- olive oil
- red pepper flakes
- chopped fresh basil
- shredded Provolone cheese
SERVES 6 TO 8
Depending on the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.
- red onion
- eggplant
- bell peppers
- tomatoes
- Extra-virgin olive oil
- Salt and pepper
- sherry vinegar
- chopped fresh basil
- minced fresh thyme
MAKES 7 CUPS, SERVING 4 TO 6 AS A SIDE DISH
For the best-flavored ratatouille, we recommend very ripe, beefsteak tomatoes.
- Table salt
- olive oil
- chopped fresh parsley leaves
- chopped fresh basil
- minced fresh thyme leaves
- Ground black pepper