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Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon)

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Author: Joan Nathan

Beef Bone Broth

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip...

Author: Rhoda Boone

Chicken Pot Pie

Author: Bon Appétit Test Kitchen

Carrot Cake with Cream Cheese Frosting

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...

Author: Nick Malgieri

Honey Glazed Roasted Carrots and Parsnips

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Veal Osso Buco

Author: Rick Tramonto

Crab Bisque

Author: Paul Grimes

Moroccan Beef Stew

Author: Ann Gillespie

Steak and Vegetable Soup

Author: Gina Marie Miraglia Eriquez

Italian Vegetable Stew (Ciambotta)

Author: Gina Marie Miraglia Eriquez

Classic Gefilte Fish

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more...

Author: Joan Nathan

Pickled Carrot Sticks

Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...

Shepherd's Pie

Author: Victoria Granof

Beet and Carrot Salad

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Author: Magdalena Wszelaki

Easy Split Pea Soup

Easy Split Pea Soup

Author: Patricia Murray

Carrot, Avocado, and Orange Salad

Author: April Bloomfield

Crispy Spring Rolls (Cha Gio)

The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...

Author: Mai Pham

Carrot Soup with Ginger and Lemon

This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.

Potato, Carrot, and Zucchini Kugel

Author: Diane Rossen Worthington

Roasted Beets and Carrots

An easy Roasted Beets and Carrots recipe.

Potato Leek Soup with Cheese

Author: Julia Shure

Carrot Coconut Soup

If you like things extra spicy, pass some chili sauce at the table.

Caramelized Cumin Roasted Carrots

Author: Maria Helm Sinskey

Turkey Pot Pie

Author: Maria Helm Sinskey

Quinoa Stir Fry with Vegetables and Chicken

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...

Author: Kerri Conan

BA's Best Carrot Cake

This is the only carrot cake recipe you'll ever need.

Author: Claire Saffitz

Cauliflower Carrot Cheesy Tots

This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins. The baked method might be...

Author: Katherine Sacks

Chicken Bone Broth

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion....

Author: Katherine & Ryan Harvey

Irish Beef Stew

"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and...

"Tzimmes" Chicken with Apricots, Prunes, and Carrots

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe...

Author: Anna Stockwell