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This recipe from the Williams-Sonoma Test Kitchen was so breathtaking, we traipsed through three different farmers markets to hunt down the beautiful heirloom carrots (and finally found them at Trader Joe’s). The recipe gave us an excuse to purchase sumac, a slightly tart and fruity spice popular in North African and Middle Eastern cooking. We’d…
Continue reading “TIP OF THE DAY: Spiced Roasted Carrots With Sumac”
Rainbow carrot colors, including the now-standard orange, were bred centuries and millennia ago from mutations. Photo courtesy Colorful Harvest | FB. Why carrots, you may ask, when such summer bounty abounds? And with all the vegetables to throw onto the grill, how often do you think of carrots? Grilling carrots brings out their natural…
Continue reading “TIP OF THE DAY: Roasted Whole Carrots”
Baby carrots are hot sellers. But how much hotter can they get than these rainbow baby carrots? Carrots—standard size and baby—are available in six different colors: the familiar deep orange plus burgundy red, deep purple, tangerine (light orange), yellow and white. They’re a delicious way to add color and crunch to appetizers, salads and entrées.…
Continue reading “FOOD FUN: Rainbow Baby Carrots”
