Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...

Generously season chicken inside and out with salt and pepper (about 1 Tbsp. salt). DO AHEAD: Can be seasoned 1 day ahead; place chicken on a plate and chill, uncovered, until ready to cook. Preheat ...

Although there are many ways to make honey glazed carrots, I prefer a hands-off approach. Some recipes call for cooking the carrots on the stovetop, but I opt for the oven so that the carrots can do ...

Cooked carrots can be contentious, but even confirmed haters love these roasted beauties with citrus miso-butter glaze — here's Bethany Jean Clement's recipe.

Preheat the oven to 400°F. Peel the carrots and slice them into diagonal rounds, matchsticks or really any way you like. The thicker you cut, the longer they will take in the oven, I aim for a ...

It all started with Barbie. Not the plastic one, but Andy Baraghani’s cousin’s girlfriend who none of us know. Though in a way, all of us know her: the brave Thanksgiving newcomer. Over two decades ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. In Good Taste: Here's a perfect addition to any holiday gathering. Check out this recipe as Catherine Neville add a little sweet ...

04:01, Sun, Aug 3, 2025 Updated: 16:17, Wed, Aug 6, 2025 Roasted carrots are a must-have on any roast dinner, pairing perfectly with succulent roast chicken, homemade Yorkshire puddings and roast ...

Preheat the oven to 300 F. Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a ...

For our Easter menu this year we kept things pretty simple: ham, vegetables and potatoes. OK, the potatoes are a little fancy. As we return to gathering together after more than two years apart, the ...

Whisk together 1 / 4 cup sugar, the vinegar, half the garlic and 1 / 2 teaspoon salt. Add carrots and toss to coat. Refrigerate for at least 30 minutes, up to overnight. Whisk together 1 tablespoon ...