1. Heat the oil in a wok or large skillet over medium-high heat. Swirl the pan to spread out the oil which will thin out as it heats. 2. Add the aromatic green onion, ginger, garlic, and jalapeño and ...

If making a bigger batch of carrot salad, let the food processor do the work. The shredding blade works wonders for carrots. Make extra — it’s great for days. Keep refrigerated in an airtight ...

When it comes to making up a flavorful pasta salad from the odds and ends in your refrigerator, pretty much anything goes.

African elephants are one of the largest animals that currently exist, and there 7 animals that are able to get bigger than them. Kate McKinnon is ready for primetime, daytime, and, of course, late ...

It gives a wonderful heat along with great flavour. I’ve used a bit of it in my dressing for the carrot salad recipe below. If you can’t source out harissa, you can substitute something as ...

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...

If you prefer your salad on the sweeter side, you can add a drizzle more. The beauty of this dish is that it’s quick to make and travels well for all your upcoming potlucks, graduation parties ...

While not the most sustainable, it did make for super easy unboxing and prep. The Green Shawarma Burgers with Lemon-Sesame Yogurt and Cucumber Salad was a perfect reintroduction to Purple Carrot ...

Discover the full extent of what can be classified as a root vegetable ...