"carrots" news and stories

It's all about the crunch in this salad of fresh snow peas and baby carrots, tossed with an Asian-style dressing of rice-wine vinegar, ginger and sesame seeds. The same brilliantly colorful combination gets treated to a miso-tamari dressing in this recipe.

If the sweet snap of snow peas rings your bell, try Kitchen Daily contributor Adeena Sussman's snow-pea and tofu sauté with a buttery soy-vinegar glaze, a riff on Philippine-style adobo.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season. Catch them on the Farm to Table episode of 'Rachael's Vacation' on the Food Network.


We had a bounty crop of carrots this year. We sliced them and diced them every which way we knew how and still they kept coming. It seems like you can open almost any refrigerator in America and find a neglected bag of carrots. You use one or two in a salad and then get stumped as to what to do with the rest.

We turned to our friend Sandy Gluck who always helps us out with our overstock. The result is a sweet and spicy carrot dish that will definitely clear up crisper space in refrigerators across the nation.

Find the recipe for Sicilian Glazed Carrots after the jump...

Carrots. Photo: ccharmon, Flickr.

Today's the day to skip burgers and bacon -- it's World Vegetarian Day! Slashfood is celebrating the beginning of vegetarian-awareness month with lots of posts highlighting the best in fruits and veggies. They'll be a few roundups that aren't all-veg, but barring those, we're bringing you meat-free fare all day long. Check back here for posts on vegan wine, the best in vegetarian cookbooks and food festivals, plant-based recipes and more.

Ever wonder why carrots pop up in sauce recipes?

Grapefruit. Photo: Zanastardust, Flickr

• A new University of Western Ontario study suggests that eating grapefruit can help fend off fast-food fat.
• Toronto-based chef Susur Lee has his own vacation package up and running.
• As the "Julie & Julia" release date moves closer, a chat with author Julie Powell and Judith Jones, Child's Knopf editor.
• Visit a specialty hot sauce store or make your own tongue-zingers.
• Carrots can be orange, yellow or purple!
  
• From farm to fork: A look at duck farming at King Cole Ducks.
• Weekly wine picks: Strewn 2008 Cabernet Rosé, Ravenswood Vintners Blend 2007 Chardonnay, Torri Riserva Chianti Colli Senesi 2005, Quinta Da Carregosa Tinto 2007, Lan Reserva 2004.
• Recipe: Eggplant Börek.