Our favorite part of creating salads is the play with textures and temperatures. With flavor and crunch and color, you can build a plate of leafy greens that is downright craveable. The carrot puree ...

1. To prepare the carrot purée: Peel and dice carrots coarsely. Bring a medium pot of water to the boil with ½ teaspoon each ground cumin and salt. Cook until tender, about 20 minutes. Drain and cool ...

Preheat a large non-stick pan over medium high heat. Sprinkle both sides of the fish with salt and pepper, paprika, garlic powder and onion powder. Add 2 Tbs olive oil to the pan, and once hot, ...

David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

Claudette Zepeda puts carrots front and center in this aguachile, using fresh carrot juice enlivened with ginger. habanero, ...

1 cup kumquats, unpeeled, chopped, plus kumquat slices for garnish 2 pounds carrots, peeled, thinly sliced 5 cups vegetable or chicken broth Salt, pepper to taste 1. In a small frying pan, toast the ...

1. Preheat oven to 300°F. Meanwhile, place a large roasting pan over two burners on medium-low. Coat pan with a thin layer of olive oil; add 16 carrots in a single layer and slowly caramelize, about 7 ...