Cook the carrots In a large, deep skillet, melt the butter in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and ...

Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned ...

Yeung’s salad is simple enough. It pairs long and flexible strands of carrots with grated garlic, green onions, sesame seeds, ...

When food is medicine If you ask any Indian what comfort food is, chances are you’ll hear a warm, nostalgic sigh and the ...

Ingredients 4 tbsp olive oil or vegetable oil 100g bacon or speck, cut into 5mm cubes 5 eggs 380g grated zucchini (about 2 medium zucchini) 1 onion, grated 100g (1 cup) grated tasty cheese 150g (1 ...

Stuff the salted mix into your jar, pressing firmly until brine rises above the solids. Weight it down, cap it loosely, and ...