I love the March issue of Bon Appetit–it’s their “favorite family dinners” issue. Normally I just tear out a page with a recipe I want my husband Matt to try–but this issue there were so many that sounded good that I am just saving the whole thing. Last night Matt tried these spice crusted carrots with a harissa yogurt from the Bobby Flay story, and they were delicious. Because our carrots were much thicker than the ones in the magazine, they certainly didn’t look as delicate, and they were much toothier than I think were intended. Matt thought he should have halved or quartered them, but actually, I thought that since you could pick them up with your hands, it was a good thing. Albeit a bit messy. We also didn’t add that much harissa since we wanted our daughter to eat them and not be scared off by the heat.
Here’s the recipe from the Bon Appetit site.