1,836 carrot recipes

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.

Yankee bean soup: white beans simmered low with onion and carrot until thick and creamy, seasoned simply with bouillon and pepper. A wholesome, budget-friendly meatless bowl.

Mushroom caraway soup, earthy mushrooms simmered with toasted caraway seeds and carrots in broth, finished with sour cream and tangy quick-pickled onion. A cozy, brothy bowl served with toast.

No-fuss chicken pot pie with a self-forming batter crust. Chicken bakes under cream soups with peas and carrots while a simple flour batter rises into a golden lid.

Hortosoupa is a Greek pureed vegetable soup made with potatoes, onions, carrots, celery, and ripe tomatoes, finished with a drizzle of olive oil at the table. Naturally vegan, deeply comforting.

Beef lo mein: a takeout-style stir fry with thin-sliced flank steak, cabbage, carrot, and soy-ginger marinade tossed with noodles. Home cooking that matches the takeout in under 45 minutes.

Brazilian-style grilled chicken salpicão with charred red onion, carrots, parsley, and a Spanish paprika mayo dressing. Finished with crunchy potato straws on top. Ready in 30 minutes for a bright weeknight chicken salad.

Ham vegetable soup that puts a leftover ham bone to work, roasting it first for deep flavor, then simmering into a hearty broth with carrots, celery, onion, and cubed ham. A smart, frugal use for a holiday ham bone.

Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.