Carrot Cake Muffins

These carrot cake muffins are super moist and easy to make too. They are a great way to sneak in cake for breakfast. 

These muffins have all of the signature spices of carrot cake. With a combination of oil, milk, and sour cream in the batter, they are super tender and stay fresh and moist for several days. 

Carrot and Cheddar Gratin

This carrot and cheddar gratin is easy to make and makes an impressive and amazing side dish for when company's coming for brunch or dinner.

This carrot gratin begins with carrots steeped in cream and lightly browned onions, topped with cheddar cheese and buttered and herbed bread crumbs, and then baked until golden-brown. 

Roasted Tricolor Carrots with Coconut Orange Glaze

These roasted tricolor carrots with a coconut orange glaze are a wonderful side dish for fall and the holidays. They might just emerge as one of your favorite vegetable recipes. 

Roasting carrots really brings out the flavor and sweetness in this vegetable, and using multicolored heirloom carrots adds so much to the appeal of this dish. Plus, the variety of carrots adds a more complex depth of flavor that is beyond what you expect, from earthy, to savory, to sweet. You can even roast the carrots, let them cool, and combine them in a pasta salad with kale. 

Chinese Jamaican Stir-Fried Beef and Carrots

This Chinese Jamaican Stir-Fried Beef and Carrots recipe is filled with tender marinated beef and crunchy carrots, and tossed in a delicious peppery West Indian hot sauce. 

This recipe has a simple list of ingredients and is one of the easiest stir-fry dishes to make. The flavors are a fusion of Chinese and Jamaican ingredients. 

Stir-Fried Balsamic and Ginger Glazed Carrots

These Stir-Fried Balsamic and Ginger Glazed Carrots are so incredibly flavorful. They are the perfect holiday side dish. 

The first time I tasted one of these carrots straight from the wok, I nearly swooned. They are that tasty. 

Japanese Potato Salad with Yukon Gold Potatoes

This Japanese Potato Salad with Yukon Gold Potatoes is creamy, acidic, and sweet at the same time.

This is the second time I've posted a Japanese Potato Salad. I pretty much fell in love with it with my first post, using Idaho potatoes. 

Pasta Salad with Roasted Carrots and Kale

This pasta salad with roasted carrots, kale, sunflower seeds, and Parmesan cheese will become your new favorite pasta salad. 

The dressing for this pasta salad is so tasty! The ingredients in the dressing are so unexpected too! 

Spicy Carrot and Broccoli Salad

This spicy carrot salad with broccoli is dressed with ingredients with Asian flavors and spiced up with jalapeño and Fresno chiles. 

 


For this carrot salad, I combined some multi-colored organic carrots along with some pre-shredded broccoli and sliced jalapeño and Fresno chiles.

Homemade Turkey Soup

Homemade turkey soup filled with vegetables, herbs, garlic, and other seasonings, all in a long simmered homemade stock. 

This homemade turkey soup will become your new post-holiday tradition. 

Carrot and Raisin Slaw with Cumin Yogurt Dressing

Carrot and Raisin Slaw with Cumin Yogurt Dressing, including garlic, coriander, and mint.

This shredded carrot and raisin salad is light and savory. It's not the sweet carrot and pineapple salad you might remember from PTA potlucks. Instead, it's a crunchy slaw flavored with ground cumin, ground coriander, and shredded mint.

Momofuku-Style Carrot Cake Truffles

Momofuku-Style Carrot Cake Truffles are so moist and sweet, and worth making a little quarter sheet pan cake to make these truffles. 

These Carrot Cake Truffles are filled with moist and flavorful carrot cake scraps held together by both the moistness of the cake as well as a couple of tablespoons of a magical concoction called "liquid cheesecake."

Bouchon Bakery Style Carrot Muffins

These Bouchon Bakery Style Carrot Muffins are flavored with cinnamon, vanilla, and topped with an oat, wheat germ, and vanilla streusel. 

These Bouchon Bakery Carrot Muffins are delicious for breakfast, for a coffee break, or an afternoon snack. They would also be wonderful for an Easter brunch.

Carrot, Spinach, and Rice Stew

This spinach with rice and carrots is so nutritious, and it's such an easy and simple weekday side dish. 

The recipe for this spinach with rice and carrots illustrates how three large bunches of fresh spinach wilts down during the cooking process into a side dish for four.

Potato and Carrot Chowder with Scallops

This Potato and Carrot Chowder with Scallops is a wonderful combination of seafood and root vegetables. 

This Potato and Carrot Chowder with Scallops is creamy, warming, and delicious. It's pretty much one of my new favorite soups. We had this soup with a salad for a light dinner, and it was perfect.

Sea Scallops with a Jalapeño and Grapefruit Marinade

These Sea Scallops with a Jalapeño and Grapefruit Marinade are so sweet, tender, and succulent. 

These scallops were fresh, meaty, and dry, meaning they weren't soaked in phosphates to help them stay moist. Both kinds of scallops are perfectly fine, but the dry scallops are much easier to brown and develop a crust.

Stir-Fried Chicken with Black Bean Sauce | Wok Wednesdays

This stir-fried chicken with black bean sauce is exceptionally tasty. It's also really easy to prepare.

As a participant in Wok Wednesdays, I'm trying to stir-fry my way though Grace Young's James Beard award winning book, Stir Frying to the Sky's Edge. I can't believe how much I've learned about wok cooking, Asian ingredients, and the Chinese diaspora since embarking on this adventure.

For example, fermented black beans. Even though the name of the recipe includes "black bean sauce," you actually make the sauce yourself with fermented black beans. In this post, I describe how I found the fermented black beans with the help of the Wok Wednesdays community.

Hakka-Style Stir-Fried Shrimp and Vegetables | Wok Wednesdays

This Hakka-style stir-fried shrimp and vegetables is such a simple dish, yet it is so delicious. It is symbolic of the Hakka, as Grace Young (2010) describes, "the gypsies of China." They were originally from northern China, were driven out by a multitude of reasons, and forced to settle in an area where they were second class to the Cantonese. In the 1800's they were again forced to leave their homes due to famine, disease, and natural disasters. Many ended up in Southeast Asia and Taiwan, as well as "contract laborers in Hawaii, the Caribbean, South America, North America," and many other places across the globe (Young, 2010).

Stir-Fried Salmon with Wine Sauce | Wok Wednesdays

This Stir-Fried Salmon with Wine Sauce popped up in the Wok Wednesdays rotation around the same time that my cousin brought back this gorgeous piece of salmon he caught in Alaska. He goes up there every year to go fishing and brings back amazing freshly caught and flash frozen salmon, cod, and halibut. He is so generous to share it with family.

Carrot and Cauliflower Puree with Browned Butter

This Carrot and Cauliflower Puree was the perfect side dish for Christmas dinner this year.

It was my turn to host the annual family Christmas Eve soiree. On the dinner menu? Ribeye roast beef, red wine dijon cream sauce, spinach gratin, goat cheese mashed potatoes (contributed by my cousin), and this carrot and cauliflower puree.

Maggi Steak Banh Mi with Daikon and Carrot Pickle

These Maggi Steak Banh Mi sandwiches have been on my mind ever since I made these Banh Mi rolls a little less than a month ago.

About a month ago, I bought the book The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. The first thing I made were the Banh Mi Rolls. Honestly, I had no idea that the book had a recipe for the rolls when I bought it, but if you follow this blog, you know how obsessed I am about bread baking.