Recipes from this month’s issue.

Though it may look complicated, no fancy gadgets are needed to create these gorgeous multicolored carrot ribbons. In fact, shaving carrots is simple: after you peel the top layer of skin off the carrot, keep peeling the fresh strands into a bowl. The vinaigrette brings the dish together, and the pomegranate molasses in the dressing complements the bright, juicy pomegranate seeds in the salad. A handful of salted pistachios keeps the salad from tasting too sweet. Pomegranate molasses is worth seeking out (it basically never goes bad, so you’ll have it forever), but feel free to substitute honey. Serve the salad with lamb, chicken, or pork. Get the recipe: Shaved Rainbow Carrot Salad With Pomegranates and Pistachios
Greg DuPree

TO YOU FROM SPRING

FIVE EASY DINNERS

  1. Spicy Steamed Mussels
  2. Sheet Pan Chicken Thighs With Fennel and Shallots
  3. Green Chile Steak Nachos
  4. Roasted Eggplant and Olive Pasta Salad
  5. Sausage Meatball Heroes

WHY NOT TRY... HALLOUMI

BIG BATCH COOKING