3,643 carrot recipes

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.

Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

A simple and delicious dish that can be simmered all day and be ready once the kids come home from school.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Salmon steaks coated in mayo and flour-dill mixture, browned, then baked on a bed of rice cooked with vegetables and bouillon: complete one-dish meal ready in 45 minutes.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Low-calorie tomato seafood stew brimming with shrimp, clams, and hearty vegetables. This one-pot wonder comes together in about an hour for a warm, briny bowl of coastal comfort.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Cajun-spiced beef stew with cayenne, cumin, and hot sauce simmered low with potatoes, carrots, and celery. Stick-to-your-ribs comfort with a fiery kick.

Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.

A from-scratch turkey chowder simmered from the carcass with carrots, celery, potatoes, and diced turkey, served with a caramelized cranberry compote and sour cream. The most elegant way to use your Thanksgiving leftovers.