Carrot tops can tell you a lot about the freshness of the veggies—plus, they’re versatile, nutritious, and flavorful.

Eh, what’s up, doc’? Friday is International Carrot Day, so what better time to sink your teeth into a little history and ...

Combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, 1 teaspoon lemon zest, 2 teaspoons lemon ...

When I was growing up, my parents never, ever served cooked carrots for dinner. Nor were they even mentioned as a possible ...

Cooked or raw, sliced or grated, it seems we cannot get enough of the carrot. It has topped a league table of Britain's favourite vegetables, beating the potato into second place. Overall ...

When winter hangs on or spring seems yet to start, often the only way to brighten it is at the table. From breakfast or ...

Choose firm carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are more tender than large ones and need very little cooking. Smaller or ...

Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking ...

Add the onion and cook, stirring occasionally ... Meanwhile, for the carrot-top pesto: Combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, 1 teaspoon lemon ...