Q: At one of my first restaurant jobs I had to make gobs of coleslaw and my boss told me I had to rinse the carrot shreds before putting them into the coleslaw or it would make the slaw brown by the e...
Q: I came across a recipe on the Guardian — Japanese Carrot Salad — that sounds dreamy, yet when I searched for carrot salads on your site I was amazed that none appear. Can you guys hig...
We all strive to eat more vegetables during our day-to-day adventures, but there's something slightly lackluster about opening your bag or container to find just six sad little carrot sticks. Dips ca...
One of our favorite ways to garnish cupcakes isn't with extra chocolate or sweets, it's with vegetables! They're cheaper, more cheerful and usually results in a good wow factor from your friends and...
We saw a bag of these the other day at Westside Market and did a double-take. Are we missing something? Are you eating yellow carrots?...
Hijiki seaweed and carrots are classic combination in Japanese cooking. This marriage of earth and sea is salty, sweet, pleasantly crunchy, and highly nutritious. Here's our version of this side dish,...
Ahhh, crunchy sweet carrots!! Winter is the time when they are at their best. Carrots - who doesn't love this root vegetable? Often associated as long and orange, there are actually many varieties ...
Blue potatoes, red carrots, purple cauliflower – the rainbow of offerings at Weiser Family Farms is so vibrant right now that we couldn't limit this week's market report to just one fruit or veg...
Bright orange carrots. Recipe suggestion: Carrots in Marsala. Last Sunday, I went to the San Rafael Farmer's Market, which is in full winter swing. Christmas trees and cider were there, along with ...
Ooooh, it's sure been sweet in the Kitchen lately and we can blame it all on pie month! Now, I'm not one to turn away sugar, but this week I'm in the mood to swing things around a little and take a l...
Yes, it's true: summer is on its way out, but it's not all sad! There are some end-of-summer vegetables that are even better after a good frost or two. Which ones and why? Read on......
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