This simple, riffable Indian carrot salad—fragrant with curry leaves, mustard seeds, and lime juice—lets the spices truly shine. Get the recipe for Mustard Seed and Curry Leaf Carrot Salad

The dark-purple, orange, and yellow carrots of Polignano—a town north of Ostuni on Italy’s Adriatic coast—have a startlingly bright color and punchy flavor. But any colorful, tender carrot will do. Goggi tops this salad with a tart, preserved-lemon vinaigrette, some cumin, mounds of burrata, and pomegranate seeds. “Pomegranates grow wild all over Italy, but Italians typically don’t use them,” she says. Get the recipe for Radicchio and Polignano Carrot Salad with Burrata and Pomegranate »

“Borscht was traditionally a fermented soup,” says Cortney Burns, who adapted the classic beet base to one featuring a combination of fresh and fermented carrots and beets instead. “The warming spices, fresh ginger, and alliums bring out the natural sweet flavor of the carrots,” she says. Burns tops her soup with anything from salt-brined caraway to shredded or wilted vegetables, pickled ginger, dill, or yogurt, but play around with combinations you like. For a red version, use purple or red carrots and red beets. For a yellow version, use yellow carrots and golden beets. Pass the finished soup through a fine-mesh sieve for a completely silky texture. Get the recipe for Fermented Carrot Borscht with Ginger and Turmeric »

This spicy carrot ginger soup is an easy winter weeknight meal. See the recipe for Carrot Soup with Leeks and Ginger

Mustard Tart

Get the recipe for Wild Rice with Warm Spiced Carrot Milk »

This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »