I love carrots no matter how they’re served. I especially like fresh, raw garden carrots. They have been a staple in my cooking for years, in soups, salads and stews. But I’ve rarely given them star status. They’ve always been an integral part of a recipe, but never the main event.
I recently acquired a new cookbook, The Forest Feast by Erin Gleeson. It’s a fun read, with simple recipes, photos—always a plus—and appealing artwork throughout. One simple recipe...read more