Basic Roasted Carrots with Lots of Variations

1 kg / 2 lb carrots , peeled and ends trimmed (Note 1) 2 tbsp olive oil 3/4 tsp salt 1/2 tsp black pepper 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2) Optional garnish: Fresh parsley Preheat oven to 220°C/430°F (200°C fan). Cut the carrots on the… Continue reading Basic Roasted Carrots with Lots of Variations

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Southern Classic Carrot Salad

1 (8-ounce) can pineapple tidbits, drained (about 1 cup) 1/2 cup golden or brown raisins 1/4 cup mayonnaise or plain yogurt 1 tablespoon honey (optional) 1 tablespoon fresh orange zest, (optional) 6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks In a large bowl, add pineapple, raisins, mayonnaise,… Continue reading Southern Classic Carrot Salad

Classic French Carrot Salad (Carottes Râpées)

3/4 pound medium carrots 1 small shallot, finely diced 2 tablespoons lemon juice 1/2 teaspoon finely grated garlic 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives Peel carrots and cut into fine julienne. Place in a medium bowl. Put shallot, lemon juice and garlic in a small bowl. Stir… Continue reading Classic French Carrot Salad (Carottes Râpées)

Carrot Salad With Cumin and Coriander

1 pound medium carrots, peeled and cut into thin matchsticks or grated 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice (from 1 lemon) 1 small garlic clove, grated 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon coriander seeds, toasted and ground Pinch of ground cayenne Salt and pepper 2 tablespoons finely diced preserved… Continue reading Carrot Salad With Cumin and Coriander

Five-Spice Roasted Carrots (or Butternut Squash) With Toasted Almonds

6 tablespoons olive oil 1 tablespoon five-spice powder 2 garlic cloves, grated Kosher salt 2 bunches carrots (about 2 pounds), trimmed and scrubbed, halved lengthwise if large 1/4 cup unsalted, raw almonds 1/4 cup sliced chives (about 1 small bunch) 1 to 2 tablespoons sherry vinegar 2 teaspoons grated fresh ginger Arrange one oven rack… Continue reading Five-Spice Roasted Carrots (or Butternut Squash) With Toasted Almonds

Roasted Carrots and Scallions With Thyme and Hazelnuts

1 ounce hazelnuts (about ¼ cup) 1 pound carrots, preferably young small carrots, any color (but a mix is nice) 1 bunch white or purple spring onions or scallions Salt and freshly ground pepper 2 teaspoons fresh thyme leaves 2 tablespoons extra virgin olive oil Optional: a drizzle of hazelnut oil or walnut oil for… Continue reading Roasted Carrots and Scallions With Thyme and Hazelnuts

Braised Spring Carrots and Leeks With Tarragon

2 tablespoons extra virgin olive oil 1 pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced 2 garlic cloves, minced 1 pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths 1/2 cup water Salt to taste 2 teaspoons… Continue reading Braised Spring Carrots and Leeks With Tarragon

Roasted Carrots

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3 tablespoons extra virgin olive oil Salt freshly ground pepper 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon oregano 3 tablespoons finely chopped flat-leaf parsley Preheat the oven to 400 degrees. Oil a sheet pan or a… Continue reading Roasted Carrots

Carrot Top Pesto

1/3 cup pine nuts 2 small cloves garlic, peeled 4 cups lightly packed, well washed and dried carrot top greens (from 1 1-pound bunch of carrots) 1 cup lightly packed fresh basil leaves, plus more as needed (see NOTE) 1/3 cup (1 ounce) freshly grated Parmesan cheese 2 tablespoons fresh lemon juice 1 tablespoon water… Continue reading Carrot Top Pesto

BLT Hot Dogs

FOR THE MAYO 1 cup mayonnaise, preferably Duke’s brand 4 ounces sliced bacon, cooked then drained and chopped 2 tablespoons buttermilk 1 tablespoon minced chives 1 teaspoon onion powder 1 teaspoon minced or finely grated garlic 1 teaspoon powdered mustard 1 teaspoon fresh cracked black pepper Juice of 1/2 to 1 lemon Fine salt (optional)… Continue reading BLT Hot Dogs

Butter-Braised Asparagus

1 1/2 pounds large or medium asparagus 6 tablespoons butter Salt and pepper 2 tablespoons lemon juice 1/2 teaspoon lemon zest 1 tablespoon snipped chives 1 tablespoon roughly chopped parsley or chervil 1 teaspoon chopped tarragon, plus more for garnish 1 tablespoon chopped dill, plus more for garnish Snap off and discard the tough bottoms… Continue reading Butter-Braised Asparagus

Simple Spicy Asparagus in a Wok

1 1/2 pounds asparagus, medium- or pencil-size 2 tablespoons vegetable oil 6 small dried red peppers Salt and pepper 1/2 teaspoon Chinese chile paste 1 teaspoon grated garlic 1 teaspoon grated ginger 1/2 teaspoon grated orange zest 1 jalapeño or serrano chile, finely chopped 2 teaspoons sesame oil 1/2 cup roughly chopped cilantro 3 green… Continue reading Simple Spicy Asparagus in a Wok

Wok-Fried Asparagus

1 1/2 pounds asparagus, pencil-size or medium 2 tablespoons vegetable oil Salt 1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns 1/4 teaspoon five-spice powder 1 teaspoon grated garlic 2 teaspoons grated ginger 1 tablespoon palm sugar or dark brown sugar 1 to 2 bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles 2… Continue reading Wok-Fried Asparagus

Stir-Fried Spicy Asparagus

1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise) 1 tablespoon vegetable oil Salt and pepper 3 garlic cloves, minced 1 tablespoon grated ginger 1 serrano or other fresh hot chile, finely chopped A large handful of basil, mint and cilantro leaves Snap off and discard the tough bottoms of each… Continue reading Stir-Fried Spicy Asparagus

Any Vegetable Tart

1/2 cup shredded Gruyère or Cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary 1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper 3/4 cup crème fraîche or mascarpone All-purpose flour, for dusting the work… Continue reading Any Vegetable Tart

Asparagus, Goat Cheese and Tarragon Tart

1 cup soft goat cheese, at room temperature (4 ounces) 1 large egg, lightly beaten, at room temperature 1 large garlic clove, finely grated or minced 1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving 1/2 tablespoon finely grated lemon zest 1/2 teaspoon fine sea salt, plus more for sprinkling Pinch of freshly… Continue reading Asparagus, Goat Cheese and Tarragon Tart

Strawberry Drop Biscuits (with variations for other fruit)

1 1/2 cups/190 grams all-purpose flour 1/4 cup/50 grams granulated sugar 4 teaspoons baking powder 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit 6 tablespoons heavy cream, plus more if… Continue reading Strawberry Drop Biscuits (with variations for other fruit)

Stovetop Spiral-Cut Ham

2 cups Riesling or other semi-dry white wine 1 tablespoon juniper berries 1 teaspoon whole black or green peppercorns 5 whole cloves 3 tablespoons honey 1 large onion, thickly sliced 1 presliced quarter-ham (4 to 6 pounds), drained if needed ½ packed cup brown sugar 3 tablespoons whole-grain Dijon mustard Choose a pot that fits… Continue reading Stovetop Spiral-Cut Ham

Boxty (Irish Potato Pancakes)

2 cups cold mashed potatoes (can be made well in advance), use a starchy/mealy variety such as russets 2 cups grated raw potatoes , use a starchy/mealy variety such as russets 2 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 1/2 to 2 cups buttermilk , plus more as needed Butter,… Continue reading Boxty (Irish Potato Pancakes)