Shredded Carrots with Jalapeño, Lime & Cilantro

Sweet, tender carrots get a kick from minced fresh chiles in this simple no-cook slaw.

• 
  
  8 medium carrots (about 1-1/2 lb.)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 medium jalapeño, cored, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  Whole cilantro leaves for garnish (optional)
  
  

Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.

In a small bowl, whisk the oil and lime juice. Add the jalapeño and season to taste with salt and pepper.

Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.

Carrot Mash with Orange and Mint

This brightly colored mash has a tantalizing flavor that’s ideal with rich lamb dishes. A touch of hot sauce keeps the sweetness of the orange in check.

• 
  
  2 lb. carrots, peeled and cut into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. finely chopped fresh mint
  
  


• 
  
  1/2 tsp. finely grated orange zest; more as needed
  
  


• 
  
  Hot sauce, such as Tabasco, to taste
  
  

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with more orange zest, salt, or hot sauce before serving.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Basic Roasted Carrots

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the carrots with olive oil and salt and pepper before roasting. Or toss the carrots with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 
  
  1 lb. carrots, peeled
  
  


• 
  
  1 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Fresh lemon juice (optional)
  
  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. If carrots are thick, cut in half crosswise to separate the thick end from the thin end; halve the thick end lengthwise. Cut all the carrot segments crosswise into 1-inch lengths. In a medium bowl, toss the carrots with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. If using a flavoring before roasting, toss it with the carrots now.

Turn the carrots out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the carrots until lightly browned on bottom, 12 to 15 minutes. Flip and continue to roast until the carrots are tender and slightly shriveled, 3 to 5 minutes.

Return the carrots to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Baby Carrot Salad

Orange-blossom water is lovely staple of Moroccan cooking, but you only need a little to bring out the carrots' brightness in this salad.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  3 Tbs. mild honey, preferably organic
  
  


• 
  
  1/2 cup slivered almonds, toasted
  
  


• 
  
  1-1/2 Tbs. apple-cider vinegar
  
  


• 
  
  1/2 tsp. orange-blossom water, more to taste
  
  


• 
  
  2-1/2 Tbs. fresh lemon juice
  
  


• 
  
  1 fresh red Thai other small chile, halved, seeds and ribs removed, and thinly sliced
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  25 (4- to 5-inch long) young carrots (orange or a combination of red, purple, white and yellow), peeled and trimmed
  
  


• 
  
  1/2 cup plain yogurt (whole or low-fat)
  
  


• 
  
  2-1/2 oz. mâche (about 6 loosely packed cups)
  
  

Melt the butter in a 10- to 12-inch heavy frying pan over medium heat and cook until the butter turns brown and has a nutty fragrance; be careful not to burn it. Add the honey and swirl pan to incorporate, and then add the almonds. When the mixture is bubbling, add the vinegar (the mixture will sizzle and may splatter a bit), and orange-blossom water. Bring to a boil and continue to boil for 2 minutes. Remove the pan from the heat, add the chile and lemon juice, and then whisk in the oil until blended. Cool to room temperature and season to taste with salt.

Fill a 4-quart pot two-thirds full with water, add 1 tsp. salt, and bring to a boil. Add the carrots and simmer until just tender when pierced with a small sharp knife, about 8 minutes. Drain and run cold water over the carrots to cool slightly (they should still be warm). Pat them dry and halve each lengthwise. Transfer to a medium bowl and toss with 1/3 cup of dressing. Season to taste with salt.

Divide the carrots among salad plates. Top each with some of the mâche, and drizzle with the yogurt and the remaining dressing.

Mashed Parsnips with Lemon and Herbs

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

• 
  
  Kosher salt
  
  


• 
  
  2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture
  
  

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

Gluten-Free Sweet Potato Biscuits

Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich.

• 
  
  1-1⁄2 cups Gluten-Free All-Purpose Flour, more for dusting
  
  


• 
  
  1⁄2 cup cornstarch
  
  


• 
  
  2 Tbs. firmly packed brown sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  3⁄4 tsp. xanthan gum
  
  


• 
  
  1⁄2 tsp. baking soda
  
  


• 
  
  1⁄2 tsp. table salt
  
  


• 
  
  1⁄2 tsp. grated nutmeg
  
  


• 
  
  1⁄8 tsp. ground ginger
  
  


• 
  
  6 Tbs. (3⁄4 stick) cold unsalted butter, cut into pieces
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup mashed, peeled, cooked sweet potatoes (2 medium)
  
  


• 
  
  6 Tbs. whole milk
  
  


• 
  
  1 Tbs. unsalted butter, melted (optional)
  
  

Heat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside.

In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough.

Place the dough on a board or other surface lightly dusted with
gluten-free all-purpose flour. With lightly floured hands, gently pat
into a flat disk about 3⁄4 inch thick. Using a 2-inch biscuit cutter
dipped in flour, cut out as many biscuits as possible. Gently gather the
scraps into a ball, pat out, and cut out more biscuits. Place the
biscuits about 1 inch apart on the prepared baking sheet. Brush the tops
of the biscuits with melted butter, if desired.

Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm.

Shaved Watermelon Radish and Asparagus Salad with Castelvetrano Olives and Gouda

This salad is a beautiful mosaic of complementary textures and fresh spring flavors. Look for magenta-centered watermelon radishes at farmers’ markets. If you can’t track them down, substitute another radish variety. Castelvetranos are big, buttery, bright green olives that are found at most specialty markets. White balsamic vinegar adds sweet acidity without the dark color of regular balsamic, allowing the vibrant colors of this dish to shine.

• 
  
  60 medium-large asparagus spears, ends trimmed or snapped away
  
  


• 
  
  2 cups Castelvetrano olives
  
  


• 
  
  Good-quality extra-virgin olive oil for dressing
  
  


• 
  
  White balsamic vinegar for dressing
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly cracked pepper
  
  


• 
  
  4 medium watermelon radishes, trimmed
  
  


• 
  
  5 oz. Gouda or other semifirm cheese
  
  

Have ready a steamer rack and a pan of simmering water. Fill a large bowl with ice water and place near the stove. Line a platter with a double thickness of paper towels and place near the ice water. Working in batches, arrange about one-third of the asparagus on the steamer rack and place the rack over the water, making sure the water is 1 inch or so below the rack. Cover the pan with a tight-fitting lid and steam the asparagus until crisp-tender, about 3 minutes. Using tongs, immediately transfer the asparagus to the bowl of ice water. Let cool for a few minutes and then transfer the asparagus to the towel-lined platter and blot dry. Repeat with the remaining asparagus, steaming and cooling them in two batches.

Using a sharp paring knife, slice each asparagus spear in half lengthwise, or in thirds if the spears are particularly thick. Set aside.

Pit the olives by crushing them with the side of a chef’s knife or other
hard, flat object. Work the pits out with your fingers and discard.
Place the olives back into the olive juice (to keep their bright green
color) and refrigerate until needed.

Place the asparagus in a bowl
and toss with just enough olive oil to coat without leaving a puddle at
the bottom of the bowl. Drizzle with a splash of vinegar, season with
salt and pepper, and then gently toss again. Arrange the asparagus on a
platter or divide among individual salad plates.

Using a mandoline set on the narrowest setting, shave the radishes into rounds and place in a bowl. Toss the radish slices with just enough olive oil to coat, add a splash of vinegar, and then season with salt and pepper and toss again. Spread the radish slices across the center of the plated asparagus. Drain the olives and scatter them around the platter or plates. Using a vegetable peeler, shave thin slices of the cheese over the top. Garnish with pepper and serve immediately.

Celery Root and Rutabaga Mash

It’s hard to believe that this elegant purée begins with two of autumn’s most humble-looking roots. This mash would be excellent with roast chicken or turkey or even red-wine-braised short ribs.

• 
  
  1 lb. celery root, peeled and cut into 1-inch pieces
  
  


• 
  
  1 lb. rutabaga, peeled and cut into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup whole milk; more as needed
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, cut into 4 pieces
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  1 pinch celery seed
  
  


• 
  
  Freshly ground white pepper
  
  

Put the celery root and rutabaga in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil, skimming off any white foam that rises, until the vegetables can be easily pierced with a fork, about 25 minutes.

Drain in a colander, letting the steam rise off for a few minutes. Meanwhile, heat the milk, butter, garlic, celery seed, and 1tsp. salt in the saucepan over low heat until the butter is melted.

For a rustic texture, return the celery root and rutabaga to the pan and mash with a potato masher to the consistency you like.

For a smooth texture, purée the celery root and rutabaga in a food processor until smooth, about 5 minutes, and then add them to the pan, stirring well to combine.

Season to taste with salt and white pepper and thin with additional milk, if necessary, before serving.

Mashed Sweet Potatoes with Mango Chutney

Serve this slightly sweet side dish with roasted chicken, turkey cutlets, or pork chops.

• 
  
  2 lb. sweet potatoes (about 3 medium), peeled and cut into 1/2-inch chunks
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup jarred Major Grey’s mango chutney
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 small scallions, thinly sliced (white and green parts separated)
  
  


• 
  
  1 Tbs. finely chopped crystallized ginger
  
  


• 
  
  Freshly ground black pepper
  
  

Put the sweet potatoes in a large saucepan. Add cool water to barely cover and a large pinch of salt. Boil over high heat until the potatoes are very soft when pierced with a fork, about 10 minutes. Drain the potatoes in a colander and return them to the saucepan. Set the pan over high heat and dry the potatoes, stirring often, until any liquid has evaporated, about 30 seconds. Remove from the heat.


If the chutney contains any large chunks, finely chop them. In a small saucepan, bring the cream, chutney, scallion whites, ginger, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over medium-high heat. Remove from the heat.


Force the sweet potatoes through a ricer or a food mill and into a serving bowl (or mash for a chunkier texture). Stir in the warm cream mixture and season to taste with more salt and pepper. Sprinkle with the scallion greens and serve immediately.

Carrot, Fingerling Potato, and Pea Ragoût

Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon, and tarragon add a bright, fresh twist. Serve with roast chicken or seared fish.

• 
  
  1 medium lemon
  
  


• 
  
  1 tsp. balsamic vinegar
  
  


• 
  
  1 tsp. maple syrup
  
  


• 
  
  3-1/2 Tbs. unsalted butter, chilled
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1-1/2lb. large carrots, cut into 2-inch-long, 1/2-inch-thick sticks
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 oz. small fingerling potatoes, cut in half lengthwise (if longer than 2 inches, cut in half crosswise)
  
  


• 
  
  1 cup lower-salt chicken broth or water
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  3 oz. (about 3/4 cup) fresh peas, blanched, or frozen peas, thawed
  
  


• 
  
  2 oz. stemmed baby spinach leaves
  
  


• 
  
  2 tsp. chopped fresh tarragon
  
  

Finely grate the lemon to yield 1 tsp. zest and juice it to yield 1-1/2 tsp. juice. In a small bowl, combine the zest, juice, vinegar, maple syrup, and 1 Tbs. water.

In a 5- to 6-quart Dutch oven (or other deep, wide pan), heat 1 Tbs. of the butter and the olive oil over low heat. Add the carrots and 3/4 tsp. salt. Cover and cook, stirring frequently but gently, until the carrots are nicely browned and just tender, about 20 minutes. With a slotted spoon, transfer the carrots to a large plate.

Add 1 Tbs. butter to the remaining fat in the pan. (If there’s no fat in the pan, add 1 Tbs. olive oil too.) When the butter has melted, arrange the fingerlings cut side down in a single layer in the pan and season with 3/4 tsp. salt. Cover partially and cook, undisturbed, until the potatoes are deep golden-brown on the bottom, 5 to 7 minutes. Add the chicken broth or water and bring to a boil; reduce to a simmer and cover partially. Cook until the potatoes are tender and the liquid has reduced to 2 to 3 Tbs., 12 to 14 minutes.

Add the garlic to the potatoes and cook, stirring very gently, until fragrant, about 30 seconds. Add the reserved carrots and the peas, spinach, and lemon juice mixture. Stir gently until the spinach is wilted, 1 to 2 minutes. Remove the pan from the heat and stir in the remaining 1-1/2 Tbs. butter until just melted. Stir in the tarragon. Transfer the vegetables to a platter and serve.

Basic Roasted Beets

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the beets with olive oil and salt and pepper before roasting. Or toss the beets with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 
  
  1 lb. beets, trimmed, peeled, and cut into 3/4- to 1-inch-thick wedges
  
  


• 
  
  1 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Fresh lemon juice (optional)
  
  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the beets with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the beets out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beets for 15 minutes, flip, and roast until tender, 10 to 15 minutes.

Return the beets to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. white miso
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Kosher salt
  
  

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 
  
  1 Tbs. fresh orange juice
  
  


• 
  
  2 tsp. red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
  
  


• 
  
  3/4
  lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
  
  


• 
  
  2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
  
  


• 
  
  5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 slices bacon, cut crosswise into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Bulgur Salad with Carrots and Peppers

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

• 
  
  2-1/4 cups medium-grind bulgur
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup fresh lemon juice
  
  


• 
  
  3 Tbs. tahini
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
  
  


• 
  
  1 cup diced red bell peppers (1/2-inch dice)
  
  


• 
  
  1 cup diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes. 

Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Lightly Pickled Radish (Mu Saengchae)

This spicy, tangy banchan, or side dish, is a refreshing contrast to rich Korean barbecued beef and chicken. If you can’t find daikon, you can use red radishes instead.

• 
  
  5 oz. piece daikon (3 to 4 inches long), peeled
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1-1/2 tsp. plain rice vinegar
  
  


• 
  
  1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  
  


• 
  
  1/4 tsp. minced garlic
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Using a mandoline or a sharp chef’s knife, cut the daikon lengthwise into 1/8-inch strips. Transfer to a large bowl and gently mix in the remaining ingredients. Cover and refrigerate until chilled, at least 1 hour. Drain the excess liquid and serve cold.

Sweet Potato Gratin with Caramelized Onions

• 
  
  2 oz. (4 Tbs.) unsalted butter; more for the baking dish
  
  


• 
  
  2 lb. yellow onions, thinly sliced (about 6 cups)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  1/2 tsp. freshly ground black pepper, more to taste
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  1/2 Tbs. freshly grated orange zest (from 1 orange)
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  4 lb. sweet potatoes (about 5 medium)
  
  


• 
  
  1 cup (4 oz.) pecan halves, toasted
  
  


• 
  
  2 Tbs. fresh breadcrumbs
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano
  
  

Cook the onions:

Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, 30 to 40 minutes. Season with the 1/2 tsp. each salt and pepper. Remove from the heat and set aside to cool slightly.

Assemble the gratin:

Meanwhile, put the heavy cream, thyme, orange zest, and cayenne in a 2- to 3-qt. saucepan. Bring to a boil, remove from the heat, and steep for 15 minutes. Remove and discard the thyme sprigs.

Tip:

 Not sure how to use a mandoline? Check out our instructional video.

While the cream is steeping, peel and cut the sweet potatoes crosswise into 1/8-inch-thick slices (use a mandoline if you have one).

Position a rack in the center of the oven and another rack directly below. Heat the oven to 350°F. Lightly butter a 9x13-inch baking dish. Arrange about one-third of the sliced sweet potatoes in a double layer on the bottom of the dish, slightly overlapping the slices in each layer. Season lightly with salt and pepper. Spread half of the onions over the potatoes and drizzle about one third of the cream (2/3 cup) over the onions. Arrange another third of the potatoes in two more overlapping layers and season lightly with more salt and pepper. Spread the remaining onions over the potatoes and drizzle another third of the cream over the onions. Use the remaining sweet potato slices to make two final layers. Press down on the layers with your hands to compact and flatten them. Season lightly with salt and pepper, and drizzle the remaining cream over the potatoes, trying to cover them as much as possible.

Put a foil-lined baking sheet on the lower rack to catch any drips. Cover the gratin tightly with foil and bake on the center rack until the potatoes are almost tender but still offer a little resistance when pierced with a fork or skewer, about 1 hour. Remove the foil and bake until the sweet potatoes are completely tender and the top is lightly browned and bubbly, 30 to 40 minutes.

While the gratin is baking, put the pecans, breadcrumbs, and Parmigiano in a food processor and pulse until coarsely chopped. Raise the oven temperature to 375°F. Cover the top of the gratin with the pecan mixture and return the baking dish to the oven. Bake until the top is lightly browned, about 10 minutes.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 
  
  2 Tbs. mirin
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
  
  


• 
  
  1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2/3 cup shelled edamame (thawed, if using frozen)
  
  


• 
  
  1 tsp. toasted sesame seeds
  
  

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Roasted Parsnips with Cinnamon & Coriander

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

• 
  
  1-1/2 lb. parsnips (about 10 medium)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. sweet paprika (or a mix of mostly sweet and some hot)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 tsp. fresh lemon juice
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.

Arrange the parsnips in a single layer in a 9x13-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.

Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground ginger
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  3/4 cup dried currants
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. fresh orange zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups coarsely grated carrots, squeezed dry
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. cream; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.