Carrots are heavy hitters of the vegetable world. While most of us grew up hearing how carrots were a good source of potassium, this versatile vegetable is so much more. Carrots are beloved for their ...

In this recipe, carrot tops are used in place of parsley, but you can also just use flat-leaf parsley. This pesto is made quickly in the food processor and lasts for two weeks in the refrigerator.

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

I can tell you exactly what many vegetable peelers look like: tarnished metal with 14 little grater holes poking out of the V-shaped handle and a blade that couldn’t cut the fuzz off a ripe kiwi. And ...

I’d been looking forward to my dinner at Michel Richard’s Citronelle in Washington, D.C., last spring for months, and the first course did not disappoint. With a flourish, the waiter presented a long ...

Use the whole carrots, tops included, for this dish, roasting and glazing the roots with honey and repurposing the tops instead of parsley in a tart chimichurri sauce. A generous sprinkling of ...

Remove thick stem pieces from carrot tops. Bring a pot of hot water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once the water is boiling, add the carrot tops to the pot. Cook ...