Author: Suzanne Goin
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Susanna Hoffman
Author: Alfred Portale
Author: Janet Fletcher
You'll want to pickle the beets a day ahead.
Author: Bon Appétit Test Kitchen
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Author: Paul Kahan
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...
Author: Wuanda Walls
Author: Katie Brown
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
Author: Tina Miller
Author: Michael Lomonaco
Author: Roberto Santibañez
Author: Alon Shaya
Author: Sarma Melngailis
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
Author: Colleen Patrick-Goudreau
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Suzanne Goin
Author: Teresa Parker
Author: Amelia Freer
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet
Author: Nika Standen Hazelton