Until recently, you may have spent most of your cooking life not giving much thought to ingredients like kale, Brussels sprouts, kohlrabi or carrots. Today, though, with our renewed enthusiasm for local produce and humble vegetables, carrots are no longer just an attractive garnish on the plate. John Besh’s new cookbook, Cooking From the Heart, features a recipe for carrot and chive salad—a simple slaw that gets its color and crunch from carrots. Here are some other examples of ...
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