Forget everything you think you know about boring side dishes! In this video, see how to make melting carrots that are ...

British chef Skye Gyngell’s combination of astringent fresh thyme, aromatic lemon zest and slightly bitter honey (she recommends chestnut; Californians could also try avocado) coaxes a depth of flavor ...

“Most of the time when I roast carrots, they come out dry, shriveled, and jerky-like,” said Rachel Toomey Kelsey in Cook’s Illustrated. The problem is that carrots contain “more pectin than any other ...

1. Heat the oven to 350 degrees. Coat 8 individual tart pans with baking spray. 2. To make the crust, in a food processor combine the flour, salt and sugar. Pulse to mix, then add the egg and water ...

Now that the cold winter months are behind us, it is time to turn our attention to spring and and the fresh flavors that seasonal produce has to offer. Forget the heavy soups and stews from the winter ...

Immediately dunking your perfectly steamed carrots into an ice bath stops the cooking process and preserves the bright color and fresh flavor. A sprinkle of salt and pepper and a drizzle of olive oil ...

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

Preheat the oven at 180c. Line a 20 cm (8 inch) round cake tin with baking paper. Sift together the flour, baking powder, cinnamon, ginger, ground cloves, finely grated lemon and 1/2 tsp. of salt, ...

We have a running inside joke in my family that the more lopsided, wonky and funky-looking cake I make, the better it's probably going to taste. I’m a bit infamous for making delicious but homely ...

1. Peel the carrots and cut them into chunky slices on the diagonal. Place in a large sauté pan and pour over enough cold water to just cover. Add the honey, butter, thyme and a generous pinch of salt ...