I’d been looking forward to my dinner at Michel Richard’s Citronelle in Washington, D.C., last spring for months, and the first course did not disappoint. With a flourish, the waiter presented a long ...

Just about every inch of a carrot can be used in the kitchen; wih that in mind, don't toss your scraps! Make this refreshing ...

Add Yahoo as a preferred source to see more of our stories on Google. Chefs love to cook carrots at a low temperature for a longer period of time. This cooking method draws out the carrots’ natural ...

Carrots are affordable, delicious, and versatile. You can pickle them, grill them, air fry them, or even make a bacon substitute with them. The options are endless, and we haven’t even mentioned ...

In this recipe, carrot tops are used in place of parsley, but you can also just use flat-leaf parsley. This pesto is made quickly in the food processor and lasts for two weeks in the refrigerator.

4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved 1/3 cup packed basil leaves ½ cup walnuts, toasted 2 to 3 tablespoons grated Parmesan cheese 1 ...

This story originally featured on Saveur. We throw away too much food: up to 40 percent of what we produce for human consumption in America. And while the fight against food waste is one we should ...

Use the whole carrots, tops included, for this dish, roasting and glazing the roots with honey and repurposing the tops instead of parsley in a tart chimichurri sauce. A generous sprinkling of ...

Hint: The method takes a little patience, but the results are worth the wait. Reviewed by Dietitian Kelli McGrane, M.S., RD "Key Takeaways" Chefs love to cook carrots at a low temperature for a longer ...