After trying this recipe, I've adopted the belief that all vegetables should be roasted with butter and Parmesan and served with a honey mustard dipping sauce. For now, I'll settle for these carrots, ...

This roasted carrot salad is brightened with bunches of fresh herbs, two kinds of citrus, and the sumac tang of za'atar. Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 ...

Roasted carrots are the no-fuss side dish that we all need. Pop long quartered pieces into the oven and walk away while you prepare the rest of the meal. You have to plump golden raisins in a spiced ...

In a small saucepan, combine honey and chile, and set over medium-low heat. Simmer gently until honey is runny and just bubbling at edges, about 10 minutes. Turn off heat and let mixture steep at ...

Preheat oven to 400 degrees. If carrots have tops, remove about an inch from root, and set aside. Scrub carrots and halve lengthwise. Place carrots on a parchment-lined baking sheet or roasting pan, ...

Preheat the oven to 400F. Place a baking sheet in the oven while it preheats. Make sure all carrots are the same size; you can halve larger carrots and keep smaller carrots whole. Toss the carrots ...

While perusing the produce aisle of your grocery store, be on the lookout for rainbow baby carrots. We used them in today’s roasted vegetable recipe, and they really added a wonderful pop of color.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

FARGO — Salads may not be the first food that comes to mind when you think of snacking, but when done right, a good big-batch salad is perfect for a late-night refrigerator raid. That is exactly where ...