Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...

This week’s Recipe of the Week contributor is Sarah Britton, photographer, food blogger and author of veg-centric cookbook, Naturally Nourished. If you’re still not convinced that simple food can be ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. 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, ...

This recipe for Honey Roasted Carrots is an easy and delicious way to enjoy carrots. It takes just minutes to get this easy ...

Since its founding in 1993, America's Test Kitchen has conducted research in test kitchens (and through the efforts of thousands of volunteer test cooks across the country) to improve and perfect ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...

Nov. 13 -- With just two weeks left before Thanksgiving day, the time has come to choose the dessert you'll serve on the big day. Emeril Lagasse shared a popular carrot cake recipe with Good Morning ...

Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...