A mother-daughter food ritual. And carrot muffins.

Make a study of flavors and textures for (meatless) dinner tonight.

Nicholas gives carrots some love, even the uncool ones. (Plus, six ways to let them save dinner.)

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

Today: A carrot of a different color, plus how to use them, where to find them -- and how to store them once you do.

Carrots are an underrated bunch. There might even be a mostly full package of them languishing in the crisper drawer of your fridge right now. We get it, you bought a bagful for a mirepoix and then neglected the rest, so they were left to wither away.

That wouldn’t have happened if they were purple. 

Turn your cashews into a luscious, vegan cream that will add depth and richness to almost any recipe, sweet or savory.

An almost-entirely from-the-pantry dinner this week, and isn't that just the best?

It's a lunchbox cocktail party for Walker and Addie this week, with crudités, cheese, and olives all ready for the snacking. Here's Amanda with the specifics:

I believe in the occasional snacky lunch. For this one I packed soppressata, Castelvetrano olives, Red Leicester cheese, ricotta salata, and purple carrots. To go with, whole wheat bread, a British cheese cracker, and roasted pumpkin seeds.

(No Grüner Veltliner for this set, but we wouldn't pass on a glass to accompany this meal!)

Parsnips aren't the most welcoming vegetable -- after all, they look like carrots after an attack by Bunnicula! But strip away that winter-toughed peel and you're left with a white vegetable that's gently sweet and almost honey-like when cooked.