Carrot and Orange Salad

December 9, 2011

Ingredients

Grate 1 1/2 pounds of carrots, peel and cut an orange into small pieces, and dress in a mixture of the juice of 2 oranges and 1 lemon and 2 tablespoons orange-blossom or rose water. Stir in a bunch of chopped cilantro leaves. This is very refreshing to serve with a hot, spicy dish.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.