carrots
13 - 22 of 22 Results
13 - 22 of 22
carrots
  • New England Clam Chowder

    This is a classic: rich, creamy clam chowder with chunky pieces of fresh clams and potato, and a hint of smokiness from bacon.

  • Pork Stir-Fry with Peppers, Carrots, and Sugar Snaps

    In just minutes, you can have this tasty, crowd-pleasing meal on the table. Serve it over rice and it makes a complete, well-balanced meal—in well under 30 minutes.

  • Horseradish and Mustard Crusted Corned Beef and Cabbage

    This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.

  • Shepherd’s Pie with Irish Cheddar

    All the other Leprechauns will turn green with envy when they taste this twice-as-Irish Shepherd’s Pie. An oozing layer of melted cheese just beneath the topping makes it doubly as delicious!

  • Lamb Stew with Irish Stout and Fresh Mint

    Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.

  • Beef Stew with Red Wine over Polenta

    This deeply flavorful dish is as much a comfort food as it is a luscious meal to serve to guests. The stew may be made a day or two in advance and reheated, and it freezes well. The polenta is best made just before serving.

  • Balsamic Glazed Roasted Root Vegetables

    This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.

  • Peanut Noodles with Shrimp

    A staple of Thai cuisine, peanut sauce is added to everything from dips to meats. Here, it is used to enhance the flavor of a noodle and shrimp dish.

  • Tex-Mex Slaw

    Make this slaw as spicy or mild as you like. To make it one day in advance, simply store the vegetables, tossed together and undressed, covered in the refrigerator. The dressing may also be made the day before and stored separately.

  • Quick Coq Au Vin

    This hearty stew makes a complete meal when served over broad noodles. Use chicken breast or thigh meat, or a combination.