Carrot

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness. The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness. And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Green Beans with Caramelized Pecans and Tiramisu Yule Log .

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It’s a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

This richly spiced one-pot meal is quick and easy enough for a weeknight.

Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

The classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yields perfectly moist, evenly cooked pieces.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.

Roasting the carrots intensifies their sweetness.

This recipe is flexible enough that you can add whatever vegetables you have on hand; root vegetables and winter squash are ideal candidates. And as with many one-pot dishes, the stew will taste better the next day, so plan accordingly.

In this protein-packed vegetarian version of the French bistro classic, tangy leeks and a garlic-herb bread-crumb topping mean that you won’t miss the sausage and duck that you’d find in a traditional cassoulet. Best of all, this one-pot wonder takes considerably less time to assemble and cook than a meat-lover’s cassoulet. For an easy flavor boost, substitute vegetable broth for the water, and add a can of fire-roasted tomatoes.

Remember the scene in The Wizard of Oz where Dorothy steps out of her house and everything turns Technicolor? This gorgeous, colorful vegetarian supper from chefs Bruce Aidells and Nancy Oakes has the same effect on a winter day. Butternut squash absorbs the laundry list of zingy spices, but if you’re sensitive to spices, feel free to cut the cayenne by half. Add chickpeas for a hearty, nutty dose of protein, and top with a cooling dollop of Greek yogurt.

Attention, parents: If you’re looking for a veggie-packed, kid-pleasing recipe—one that children as young as two can help you prepare—this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids “paint” the lettuce leaves with peanut sauce.

This carrot cake from Becky Guyton, a home cook in Ohio, is one of our most beloved recipes, perhaps because it achieves the perfect balance of tangy and sweet, spongy and creamy, dense and light. Originally appearing in a 1994 Bon Appétit column, it’s almost as moist as bread pudding. To cut back on the sweetness, just reduce the amount of sugar in the icing to three cups.

Here’s a gluten-free ice cream from Epicurious member Lorelei Lee of Philadelphia, complete with the taste of carrot cake. A cooling treat, this dish is perfect for a sunny day. Cream cheese, sugar, and milk provide the backbone for the simple dish, while cinnamon, ginger, nutmeg, and shredded carrot give it that carrot cake feel. Like most homemade ice creams, this dessert should be eaten within a few days.

Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.

If you’re one of those folks with serious misgivings about cooked carrots (too soft, too bland, too . . . orange), this spicy South Asian starter will likely change your mind. Puréeing the carrot with broth and an aromatic mixture of spices produces an exceptionally rich, velvety texture. Like a little more heat? Kick it up a notch by increasing the amount of ginger, curry powder, or coriander while the pot is simmering. But be sure to remember the garnish: creamy yogurt will actually enhance the layers of flavor in the soup. This healthy option is great as a first course at a dinner party or makes a simple lunch for the kids.