Roasted Carrots with Allspice
Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.
50 mins
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
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