Heirloom carrots, with their deep varied hues of orange, yellow, and purple, are ideal for this salad, but you can use regular carrots and it will be just as delicious. Just make sure they’re organic and smaller in size to ensure the same tender, sweet results. You can use a vegetable peeler or a mandoline to make the ribbons. The vegetable peeler takes a little longer, but produces beautifully thin, delicate strips. A mandoline, on the other hand, is faster but makes thicker ribbons if you are not careful. If you go this route, let the ribbons sit for a few minutes after tossing with the dressing so they soften somewhat.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.