The trick to getting a light crispy fritter is in both the amount of batter you use, and how it's mixed. These carrot and mint fritters make for a delightfully colorful, fragrant appetizer that's so ...

1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. 2. Squeeze the shredded vegetables in a tea cloth (or with ...

Fritters are pretty much the perfect summer food, as they are quick, easy, and versatile. No need to turn on your oven or hover over a simmering pot for hours. Just a flash in a frying pan and they're ...

1. Place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well. Add the chilli, carrot, spring onion and coriander and stir to combine. 2. Heat frying pan, add oil & ...

For a chef who owns dozens of restaurants in multiple cities, José Andrés venerates nothing more than home cooking. “We give too much value to chefs and restaurants for being influential,” he told me ...

Bring vibrant color and comforting flavors to your holiday table this year with these carrot recipes. Often reserved for ...

Give your meals the Michelin-star touch with these sophisticated yet surprisingly simple recipes from the new cookbook by Marcus Wareing. I'm sure you all have a jar of pickles in the fridge which is ...

In August's South Western Magazine we featured an article on carrots which is cheap and plentiful at the moment. Here's the other recipe we mentioned in that article. These carrot fritters are so ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

If you’re sticking around greater Boston to celebrate the Fourth of July this weekend, you could take the Red Line to Quincy to revel in American history—and while you’re there, don’t miss the new ...

For a chef who owns dozens of restaurants in multiple cities, José Andrés venerates nothing more than home cooking. “We give too much value to chefs and restaurants for being influential,” he told me ...