You can take this salad in different directions. Add a little sesame oil and some chopped spring onion and it can become ...

From the editors and writers of Food & Wine Magazine. / Credit: Food & Wine This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy ...

This carrot-ginger dressing features a vibrant mix of tart, sweet, and savory flavors. Fresh ginger and a neutral oil highlight the dressing’s bright and clean taste. The recipe makes enough for four, ...

Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender ...

It’s incredible how simply tweaking the preparation or presentation of an ingredient can cause a recipe to take over the internet. Bake a block of feta and it becomes a viral baked feta pasta, or whip ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Despite its fancy reputation, most French ...

Crisp, colorful, and incredibly refreshing, this easy marinated cucumber, carrot, and zucchini salad is tossed in a simple ...

Bring a large pot of generously salted water to a boil. Add carrots to pot, return to a boil, and cook until carrots can be pierced with a fork but aren’t mushy, 10-11 minutes, depending on the ...

This salad was made to accompany pork chops. Coleslaw is often paired with pork, for good reason — the crispness of a slaw matches pork really well, just as sautéed shredded cabbage goes well with ...

This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so ...