Recipes: Carrots

Ginger Glazed Carrots From ½ pound carrots, peeled but with 1-inch green top left on 1 tablespoon butter 1 tablespoon honey One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks 1/2 teaspoon thinly sliced red chili pepper Bring a … Continued

Recipes: Peppers

The Beekman 1802 Stuffed Peppers Adapted from The Beekman 1802 Vegetable Heirloom Cookbook 4 bell peppers 4 tablespoons olive oil 1 small red onion, finely chopped 2 garlic cloves, thinly sliced 3 ounces dried chorizo, quartered lengthwise and thinly sliced … Continued