Carrots have a wide variety of culinary uses and preparations. While there are many ways that carrots are typically prepared, we are focusing on a rough chop or dice. Using a sharp knife is especially ...

Preheat the oven to 425 ̊. Fill a medium saucepan with 2 inches of water. Set a steamer basket in the pan and add the carrots. Cover and steam over medium-high heat until tender, about 20 minutes.

Chef Daniel Patterson uses ground dried seaweed as a rub to coat thick pork chops before pan-roasting them. This is a simplified version of the dish Patterson created, in which he cooked seaweed with ...

Bring a medium pot of salted water to a rolling boil, then add the carrots and cook until they have lost their raw crunch but are still crisp, 5 minutes. Drain thoroughly. While the carrots cook, ...

Note: Plan ahead, as the lamb chops need to marinate at least two hours. From "The Ultimate One-Pan Oven Cookbook," by Julia Konovalova. In large bowl, combine garlic, chopped leaves of 2 rosemary ...