Carrots

Serves 6 Butter or margarine (for the dish) 6 large carrots, sliced 1/4 cup raisins 1/4 cup brown sugar 1 teaspoon ground cinnamon Salt, to taste 1 tablespoon flour 1/2 cup orange juice ...

Serves 4 ½ cup granulated sugar ½ teaspoon salt ¾ cup boiling water 1 cup distilled white vinegar 2 large carrots, cut into thin matchsticks 2 daikon, cut into thin matchsticks 1 ⅓ loaves crisp baguettes, the whole bread cut into thirds ⅓ cup mayonnaise ...

Serves 8 2 pounds fingerling or small Yukon Gold potatoes 1 1/2 pounds carrots, cut into 1-inch pieces 2 cloves garlic, chopped 2 teaspoons olive oil (for sprinkling) 1 tablespoon chopped fresh oregano 2 teaspoons chopped fresh rosemary Salt and pepper, to taste 1. Set the oven at 400 degrees.

Cody Brewing Co. in Amesbury (whose year-round beers I wrote about yesterday ) has just released an exceptionally tasty seasonal, Carrot Cake Porter. Deep, dark brown with a 2-inch head, it gives off a sweet aroma boasting notes of caramel, chocolate, and -- natch -- carrots. It tastes much like a pumpkin ale -- imagine crossing Cape Ann Fisherman's Pumpkin Stout with Southern Tier's super-sweet Pumking. These are no mere carrot "hints" or "accents"; the vegetable quotient is huge here, and it should be, since 60 pounds of carrots are used in each barrel.

Serves 6 Quinoa (pronounced KEEN-wah) is a high-protein cereal grain from South America. The tiny seeds have a fluffy, slightly crunchy texture and mild nutty-grassy taste when cooked. To remove any traces of the seeds' natural residue called saponin, rinse the quinoa well with cold water before cooking. 1 1/2 cups quinoa 3 1/4 cups water 2 tablespoons olive oil 1 small onion, chopped 2 medium carrots, cut into 1/2-inch chunks ...

Pan roasting brings out the natural sweetness of carrots, and the honey and butter tops them off. Even a vegetable-loathing teenager will be seduced by this fragrant, delicious dish. It takes 20 minutes and is the perfect accompaniment to a simple steak or roast chicken. Serves 4. 2 tablespoons extra-virgin olive oil 4 large carrots, peeled, cut in half, then cut in half lengthwise Salt (try kosher salt or fleur de sel) and freshly ground black pepper 4 sprigs fresh rosemary 4 teaspoons honey 1 tablespoon butter 1. In a large saute pan, heat the oil...

Beef and carrot tsimmes Serves 8 The recipe for meat and carrots tsimmes that Linda Epstein of Brockton makes comes from her grandmother, Rose Litvin. Epstein added matzo meal, which she sprinkles into the pot near the end of cooking. 1 chuck roast (5 pounds), cut in half 5 pounds carrots, peeled and cut into 1/2-inch rounds Salt and pepper, to taste 1 quart water (or enough to cover the meat) 2 1/2 cups dark brown sugar (or less if you like)

Carrot and potato tsimmes Serves 8 Raised on Sephardic food cooked by an Ashkenazic mother, Sherri Ades Falchuk never knew tsimmes as a child. Her mother prepared the aromatic dishes of her father's native Aleppo, in Syria. When Falchuk's three older brothers began bringing home Ashkenazic girls, a Sephardic-style tsimmes was introduced to the table to make the prospective daughters-in-law feel welcome. 3 pounds flanken (on the bone), cut into pieces between the bones Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 onion,...

Makes about 24 The Hanukkah tradition is to fry foods such as fritters, pancakes, and doughnuts in oil, but what goes in the mix is your choice. Parsnips add a sweet-nutty flavor and starchy texture, which pairs well with crisp carrots. A hint of nutmeg brings a floral spice. Serve with sour cream mixed with scallions. LATKES 1 1/4 pounds (about 6 medium) parsnips, trimmed 1 pound (about 5 medium)

Cody Brewing Co. in Amesbury (whose year-round beers I wrote about yesterday ) has just released an exceptionally tasty seasonal, Carrot Cake Porter. Deep, dark brown with a 2-inch head, it gives off a sweet aroma boasting notes of caramel, chocolate, and -- natch -- carrots. It tastes much like a pumpkin ale -- imagine crossing Cape Ann Fisherman's Pumpkin Stout with Southern Tier's super-sweet Pumking. These are no mere carrot "hints" or "accents"; the vegetable quotient is huge here, and it should be, since 60 pounds of carrots are used in each barrel.

Serves 6 MEAT 4pounds boneless leg of lamb2cloves garlic, cut into sliversOlive oil (for sprinkling)Salt and pepper, to taste2tablespoons Dijon mustard2tablespoons chopped freshrosemary 1. Snip off any lamb netting, trim the excess fat from the meat, and retie with kitchen twine at 1-inch intervals. Make slits in the meat, insert the garlic all over. Sprinkle with oil, salt, and pepper. Rub the meat with mustard and sprinkle with rosemary. Set the meat in a roasting pan. 2. Set aside for 30 minutes.

Forty Carrots is not a typical Cheap Eats spot. The parking lot is filled with well-cared-for high-end cars, like Mercedes and Lexus. Diners wear Chanel and Louis Vuitton. The restaurant is inside The Mall at Chestnut Hill, adjacent to and owned by Bloomingdale's. The china, including the futuristic Villeroy & Boch propeller-twirl soup bowls, is white. The rest of the space is a study in neon color. The restaurant decor includes variegated mini-stripes in chroma green, tangerine, violet, lime, and yellow on walls, menus, even the neckties of the servers.

I WAS volunteering last Saturday morning at a Back Bay food pantry in a church basement. The recipients are verified as being people with very low income, and many are elderly or have small children. While carrying shopping bags up to the street for one elderly patron, I was approached by a well-dressed woman who asked if I was one of the workers. I responded affirmatively, thinking that she would say something nice about the good work, or might even want to help. Instead she complained about the rat problem in the city, and that the homeless are always throwing food on the street,...

Serves 4 Vegetarian dishes in Morocco are wonderfully spicy and flavorful. Tagines, especially, render delicious stewed mixtures that make great entrees or side dishes. This one combines potatoes, carrots, and cabbage in a ginger-coriander sauce. If you do have a traditional tagine, saute the onions, add the spices and 1 1/4 cups water (you need less water in a tagine), and place the cabbage, halved, in the center of the pan. Arrange the carrots and potatoes around it. Cover and cook for 40 to 45 minutes.

Serves 4 Salvatore (Sal) Pappalito of the Sit Down Cafe and Sushi Bar in Chicago's Hyde Park makes this salad with various combinations of raw vegetables; here we suggest steaming the broccoli and carrots briefly. Pappalito's version contains white beans, which turn the dish into a main course. If you like, add 1 can (15 ounces) white beans or chick peas to this mixture. 2   large broccoli crowns, cut into small florets   2   large carrots, thinly sliced   2   large tomatoes, seeded, and cut into strips   ½   small red onion, thinly sliced ...

Kitchen Aide Y peeler My favorite tool for quickly shaving carrots and zucchini is a vegetable peeler, particularly a sharp Y-type in which the blade is set perpendicular to the handle. For me this orientation provides slightly better leverage for efficient shaving. Rotating the zucchini or carrot a quarter turn after every few ribbons also makes the shaving easier.

Serves 8 2 pounds carrots, cut into 1-inch pieces 2 pounds parsnips, cut into 1-inch pieces 1 medium celeriac (celery root) (about 1 pound), cut into 1-inch pieces 3 tablespoons olive oil Salt and pepper, to taste 2 tablespoons chopped fresh parsley 1. Set oven at 425 degrees.

The perfect tangy topper for your sandwich, fennel and cabbage slaw is a refreshing change from traditional slaw. 1 small head green cabbage, cored, quartered, and very thinly sliced 1 small head purple cabbage, cored, quartered, and very thinly sliced 1 head fennel, halved and very thinly sliced 3 carrots, grated 1 bunch scallions, sliced ...