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Carrots

Explore 395 recipes, 10 articles, 8 galleries, 199 videos, and more

Sweet-and-Spicy Coleslaw

Ingredients
  • 1/3 cup golden raisins
  • 1/3 cup cider vinegar
  • 1/4 cup honey
  • 1 small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise
  • 2 tablespoons spicy stone-ground mustard, preferably Creole (zatarains.com), or spicy brown mustard
  • 2 medium carrots, shredded (2 cups)
  • 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)
  • 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
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Homemade Barbecue Sauce and Basic Coleslaw

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Napa Cabbage Slaw

Time:10 mins
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Carrot-Zucchini Yogurt Muffins

Other Ideas:
American, Muffins, Yogurt, Zucchini
Ingredients
  • Vegetable-oil cooking spray
  • 3/4 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup (3 ounces) pecans, toasted and finely chopped
  • 1/4 cup toasted wheat germ
  • 1/3 cup packed dark-brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
  • 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
  • 1/2 cup plain low-fat yogurt
  • 2 large eggs, separated
  • 2 tablespoons unsulfured molasses
  • 1 teaspoon finely grated orange zest
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Homemade Baby Food

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Introducing a Baby to Grownup Food

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Roast Chicken, 1

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Roast Chicken and Vegetable Soup

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Roast Chicken with Preserved Lemons and Root Vegetables

Ingredients
  • 3/4 cup granulated sugar
  • 12 medium turnips, peeled and halved lengthwise
  • 3 Preserved Lemons
  • 8 fresh thyme sprigs
  • 12 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 cups coarse salt
  • 8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
  • Coarse salt
  • 2 lemons, quartered
  • 4 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 cup cracked green olives in brine
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 flat-leaf parsley sprigs
  • 3 small rutabagas, peeled and quartered lengthwise
  • 3 tablespoons sliced garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely chopped fresh thyme
  • 1 tablespoon Tellicherry peppercorns
  • 8 sprigs fresh thyme
  • 18 cloves garlic
  • Coarse salt
  • 10 bay leaves
  • 16 cups ice cubes
  • 1 tablespoon preserved lemon liquid
  • 2 (3 1/2-pound) chickens, trimmed of excess fat
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons chopped flat-leaf parsley
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Roast Chicken with Carrots and Green Beans Part 2

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