This Italian twist on carrot salad uses almost no fat and just a few ingredients, yet it is deliciously flavorful and has a wonderful texture. The work is all in the vegetable preparation. I'm calling ...

Eat your carrots. How many times did you hear that when you were a kid? Boiled with a little butter on top of them, they were one of my least favorite foods. Not anymore. Now I am crazy for them. I ...

Something new and different for your salmon. I eat salmon a lot and am always looking for new ways to serve it. This miso provides a punchy flavour and the cucumber and carrot salad looks happy on the ...

Peel carrots and slice into rounds as thick as a nickel. Transfer carrots to a large bowl and toss with salt and 1 tablespoon olive oil. In a medium, chilled bowl, whisk heavy cream until it holds ...

Growing up in France, the school “cantine,” or cafeteria, lunch was a class of its own. A full meal from beginning to end.