A Quartet of Carrots

by Terrell Williams

What’s orange and sounds like a parrot?  A carrot.

This staple of American kitchens seems to have sunk into a rut in recent decades. There’s stew with carrots, where vital nutrients are often reduced to orange mush. There’s the carrot-raisin-mayo mix that still shows up at potlucks and salad bars. Fortunately, molded lime gelatin with shredded carrots went away with the 1960’s. Carrot and celery sticks, ho-hum nutrition, are put out with dips at most football parties. And carrot cake with pineapple, while not bad, also is a passé standard.  Continue reading

Chickpeas on Toast, Sardines with Carrot Fennel Slaw, and Cherry Buttermilk Clafouti: Recipes from Vibrant Food

As seen through the lens of an artist in search of beauty as well as flavor and inspired by the vivid hues of produce, Vibrant Food  captures the radiant colors of the seasons with recipes that transform meals into captivating works of art.  Looking at food not only as a means of healthy sustenance but also as colorful ingredients to artfully build a meal around, photographer and food blogger Kimberley Hasselbrink—creator of the acclaimed blog The Year in Food—turns the act of cooking into a feast for the eyes, combining colors, textures, and flavors into gorgeous, dynamic dishes.  Continue reading