Gluten-Free | Saveur

Grilled Mushrooms with Garlic-Parsley Oil

SAVEUR Editors — Mon, 18 Mar 2019 22:50:20 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor. Only a hint of garlic and parsley are needed to season these rich and earthy fungi. If you can’t find oyster mushrooms, use any variety that won’t fall through the grate of your grill.

Featured in the August/September 2003 issue.

Yield: 4–6

¼ cup extra-virgin olive oil
3 garlic cloves, finely chopped
¼ bunch parsley leaves, finely chopped
Kosher salt
1 lb. oyster mushrooms, cleaned and trimmed
½ lb. white mushrooms, stemmed

Instructions

Heat a charcoal or gas grill to medium-high. In a small bowl, stir together the oil, garlic, and parsley, then season to taste with salt.
Add the mushrooms to the grill and cook gill side up without turning, basting continuously with the parsley oil, until charred and tender, 5–10 minutes.

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Mango Lassi

SAVEUR Editors — Mon, 18 Mar 2019 22:47:54 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

Yield: Makes 4

Time: 1 hour 5 minutes

3 cups plain yogurt (not Greek-style)
¼ cup sugar
½ tsp. kosher salt
1 large ripe mango, peeled, pitted, and coarsely chopped
Coarsely chopped pistachios, for garnish (optional)

Instructions

To a blender, add the yogurt, sugar, salt, and mango, and pulse until smooth. Refrigerate until chilled, at least 1 hour. Pour into glasses, garnish with pistachios if desired, and serve.

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Butter-Basted Eggs

SAVEUR Editors — Mon, 18 Mar 2019 22:45:01 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Basting eggs with hot melted butter promises a perfect sunny-side-up presentation. Once the whites are set and the yolks are still perfectly runny, brown the butter left in the pan until it’s deliciously nutty, then add a touch of lemon juice and drizzle the resulting sauce over the eggs. Serve these with toast or cheesy grits. This recipe was adapted from Janice Cole’s Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes.

Yield: 1

Time: 10 minutes

2 Tbsp. unsalted butter
2 large eggs
1 tsp. fresh lemon juice
Sea salt and freshly ground black pepper
Finely chopped chives, for serving

Instructions

In a large nonstick skillet over medium heat, melt the butter until foamy. Crack the eggs into the skillet, turn the heat to medium-low, and cook, spooning the melted butter over the top of the eggs, until the whites are just set, about 3 minutes. Using a spatula, transfer the eggs to a plate.
Continue cooking the butter in the skillet until it’s just beginning to brown, about 2 more minutes. Add the lemon juice, swirling to combine, then drizzle the lemon-butter mixture over the eggs. Season to taste with salt and black pepper, top with chives, and serve immediately.

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Our Favorite Passover Dessert Recipes Offer a Chance to Pause, Reflect—and Try Out New Ingredients

Ellen Gray — Mon, 18 Mar 2019 22:46:42 +0000

Photo: David Malosh • Food Styling: Simon Andrews • Prop Styling: Summer Moore. Photo: David Malosh • Food Styling: Simon Andrews • Prop Styling: Summer Moore

Passover is a celebration that recalls the Jews’ enslavement in Egypt and subsequent exodus into freedom. The Passover Seder—an elaborate meal dominated by symbols and rituals—also poses challenges, particularly to us bakers who are asked to forego so many ingredients taken for granted throughout the rest of the year. In addition to flour and yeast, nothing can be used during Passover that contains barley, wheat, rye, oats, or spelt. These grains are considered chametz, leavened foods that are forbidden during the holiday.

This interruption of day-to-day baking gives us pause, a time for reflection and gratitude. Today, many products and alternative flours are available that meet kosher-for-Passover guidelines, providing dessert options well beyond those embraced by our grandmothers. (Do note, however, that these products cannot always be used interchangeably; for best results, always match recipes with flours for which they are intended.)

Food memories and cherished family recipes play an integral role in any Passover celebration, linking multiple generations to those who came before. The homemade Passover desserts of my childhood made a lengthy Seder bearable. My grandmothers followed Ashkenazic practices mirroring their ancestors’ ties to Central and Eastern Europe. They relied on a number of trusted cookbooks and recipe pamphlets created in tandem with various advertising campaigns of the times. The combination of old and new recipes kept traditions alive while also Americanizing our grandmothers’ kitchens.

Maxwell House Coffee published a Haggadah in 1932, making it free with a purchase of their coffee. Other companies quickly capitalized on the Jewish holiday, publishing recipe pamphlets highlighting their products. Among them Borden’s Farm Products, whose slim Passover Cook Book from 1940 is one to which I still refer. Based on the faded spatters and smudges, “Borcas Eingemacht” and “Chremslach” have clearly been the best-loved recipes in the book.

A favorite of my maternal grandmother Dorothy, borcas eingemacht (Russian-style beet preserves) is traditional in eastern Ashkenazic households. A ruby-colored sweet enjoyed by the spoonful alongside a “gleyzele tay,” (Yiddush for “glass of tea”), the jam-like confection is made from sliced or grated beets, honey, and vinegar. Commonly part of Passover preparations, when the tradition was brought to America, lemon juice replaced vinegar and different families added their own spins on the slow-cooked preserves. Eingemachts can even be cooked down beyond the jam stage, resulting in more of a candy texture. Over the years, commercially prepared kosher-for-Passover versions became available, and for many, the homemade tradition faded.

My father’s mother, Minnie, never fretted over the health ramifications of using a dozen eggs in a single sponge cake, or of feeding several pints of heavy cream to the Sunbeam mixer as she whipped up the filling for her Passover schaum torte. Minnie also had in her repertoire a recipe for sweet fritters known as chremslach. Made from crumbled matzo, eggs, dried fruit, and almonds, chremslach are common among many cultures and recipes date as far back as the Roman Empire. It’s the Ashkenazi Jews, however, who are credited with incorporating this treat into their Passover tradition. One of the earliest recorded recipes for Pesach chremslach can be found in Esther Levy’s Jewish Cookery Book on Principles of Economy Adapted for Jewish Housekeepers (1871), considered the first Jewish cookbook published in America.

For me, adaptation is an important part of the Passover tradition too; I like to swap out Mama Minnie’s dried fruit for seasonal fresh rhubarb. The crispy fritter can serve as dessert at the conclusion of the Seder or for breakfast the next morning, with a dollop of sour cream or yogurt and fresh berries—or a side of Dorothy’s earthy, crimson eingemacht.

The Passover holiday spans eight days, offering plenty of time for experimentation in the kitchen. When preparing your menu, be mindful of the varying degrees of observance amongst your Seder guests. The orthodox union provides a list of permissible Passover products here. Fresh fruit, chewy macaroons, and a tray piled high with matzo brittle should satisfy even the most devout celebrants’ cravings. For more tempting options, check out these recipes from our archives.

Rhubarb Chremslach with Beet Preserves

Photo: Paola + Murray • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio

A fresh take on tradition: matzo fritters, spring rhubarb, and sweet beets create a memorable dessert or brunch. Get the recipe >

Eli Zabar’s Chocolate Caramel Matzo Ice Cream

Kate Berry PHOTOGRAPHY BY KATE BERRY

As the owner of several iconic markets in New York City, Eli Zabar is always on the lookout for other smart uses for his products. “My motto has always been “waste not, want not,≈and I firmly believe that just about everything I make can become even more delicious in its “second” life,” he says. Enter this knockout Passover dessert recipe that marries homemade vanilla ice cream with store-bought matzo. Get the recipe >

Zabaglione Pavlova with Pineapple and Black Pepper

Photo: David Malosh • Food Styling: Simon Andrews • Prop Styling: Summer Moore Photo: David Malosh • Food Styling: Simon Andrews • Prop Styling: Summer Moore

Zabaglione and tropical fruit gild the lily of this ethereal meringue cake. For observant guests, feel free to swap out the Marsala for a kosher wine. Get the recipe >

Poached Pears

Matt Taylor-Gross Photography by Matt Taylor-Gross

Fernet Branca, a bitter, aromatic spirit, is made from more than 40 herbs and spices, among them myrrh, rhubarb, chamomile, cardamom, saffron, and parsley. Technically not kosher for Passover, the liquor is grape-, not grain-based, making it appropriate for those less strict with kosher laws. Get the recipe >

The Best Flourless Chocolate Cake

Matt Taylor-Gross MATT TAYLOR-GROSS

If you like, feel free to substitute a Passover brandy for the coffee in this rich, flourless chocolate dessert from the legendary Zuni Café. Get the recipe >

Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Fatima Khawaja Photography by Fatima Khawaja

The true harbingers of spring, strawberries and rhubarb shine in a crunchy tart shell with a rich layer of mascarpone cream. Get the recipe >

Flourless Pistachio Cakes with Rosewater

Thomas Payne Photography by Thomas Payne

Forsaking the flour, these petite cakes are enhanced with the addition of pistachios and rosewater, then gussied up with rose petals. Stored in an airtight container, these elegant bites hint at spring while sweetening Passover’s eight-day holiday. Get the recipe >

Coconut “Macaroonies”

Matt Taylor-Gross Photography by Matt Taylor-Gross

Coconut flour and white chocolate update the traditional coconut macaroon. Get the recipe >

Chocolate Sorbet

Matt Taylor-Gross Photography by Matt Taylor-Gross

Vegan and dairy-free, this rich sorbet has an intensity of flavor to satisfy the most serious of chocolate hankerings. Get the recipe >

Dark Chocolate Matzo Brittle

Helen Rosner

While we adore the combination of dark chocolate and pistachios in this crisp brittle, you can tailor the recipe by swapping in white or milk chocolate, or finishing with different add-ins like sliced almonds or dried cranberries. Get the recipe >

Flourless Chocolate Soufflé (Soufflé au Chocolat)

Helen Rosner Photography by Helen Rosner

A decadent-yet-airy dessert for any night of the Passover week, this small-batch recipe is ideal for a more intimate gathering. Get the recipe >

Double Chocolate Macaroons

Zoe Schaeffer Zoe Schaeffer

In these luscious cookies from cookbook author Leah Koenig, the traditional shredded coconut macaroon gets hit with a double dose of chocolate: cocoa powder and semisweet chocolate chips. Get the recipe >

The post Our Favorite Passover Dessert Recipes Offer a Chance to Pause, Reflect—and Try Out New Ingredients appeared first on Saveur.

Jamaican Curry Chicken

SAVEUR Editors — Mon, 18 Mar 2019 22:49:02 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Bathed in a rich coconut sauce fragrant with allspice and ginger, Jamaican curry chicken is a popular breakfast at Kingston cafes. Jamaican curry powder can be found at Caribbean groceries and online; we recommend using a mild one in this recipe as the Scotch bonnet packs a punch.

Featured in “Good Morning Jamaica,” by Betsy Andrews.

Buy the SAVEUR Selects Enameled Cast Iron 6-Quart Oval Roaster here.

Yield: 6–8

Time: 4 hours 55 minutes

4 lb. boneless skinless chicken thighs, cut into 1½-in. pieces
¼ cup fresh lime juice
2 Tbsp. curry powder, preferably Jamaican, divided
¼ cup coconut oil
Kosher salt and freshly ground black pepper
1 tsp. ground allspice
3 garlic cloves, finely chopped
3 scallions, thinly sliced
3 thyme sprigs
2 medium carrots, thinly sliced
1 chayote squash, cut into ½-in. cubes
One 1-in. piece of ginger, finely chopped
1 russet potato, peeled and cut into ½-in. cubes
1 cup coconut milk
1 Scotch bonnet or habanero chile, slit in half lengthwise
Steamed white rice, for serving

Instructions

To a large bowl, add the chicken, lime juice, and 1 tablespoon of the curry powder and turn to coat. Cover and refrigerate for 4–12 hours.
To a large pot set over medium-high heat, add the oil. When the oil is hot and shimmering, transfer half of the chicken to the pot. Cook, stirring occasionally, until golden brown all over, about 8 minutes. Transfer to a plate, then repeat with the remaining chicken.
To the empty pot, add the allspice, garlic, scallions, thyme, carrots, chayote, ginger, and potato and turn the heat to medium. Cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the coconut milk, chile, and reserved chicken and simmer, stirring occasionally, until the chicken shreds easily when pierced with a fork and the sauce is thickened, about 40 minutes. Serve over rice.

Jamaica’s 15 Essential Dishes—And Where to Eat Them

Destinee Condison

Ackee and Saltfish

Photo: Murray Hall • Food Styling: Jessie YuChen

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The Ultimate Chocolate Mousse

SAVEUR Editors — Mon, 18 Mar 2019 22:34:02 +0000

Matt Taylor-Gross

Few French desserts ignite the American culinary imagination quite like chocolate mousse. The dish is all about contrasts; it’s simple yet sophisticated, airy yet intensely flavorful. Our foolproof recipe sticks to traditional ingredients and the classic sequence of melting, whipping, folding, and chilling—no oven or fancy equipment required. Good-quality chocolate is a must for this recipe.

Yield: 4

Time: 35 minutes

4 large egg whites
½ cup sugar
1⅔ cups heavy cream
2 tsp. vanilla extract
¼ tsp. fine salt
6 oz. bittersweet chocolate, melted and cooled
Chocolate shavings, for garnish

Instructions

In a large bowl, use a hand mixer to beat the egg whites until soft peaks form. Add the sugar and continue beating until stiff peaks form. Rinse and dry the beaters.
In another large bowl, use the hand mixer to beat the cream, vanilla, and salt until stiff peaks form.
Using a silicone spatula, fold the chocolate into the whites, mixing until only a few streaks remain. Add the whipped cream and fold until completely incorporated.
Divide among four serving cups, cover with plastic wrap, and refrigerate. Serve chilled, sprinkled with chocolate shavings.

See all 150 classic recipes featured in our 150th issue »

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Bún Chả (Grilled Vietnamese Meatballs with Rice Noodles)

Kate Berry — Mon, 18 Mar 2019 22:20:48 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio. Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

SAVEUR contributing editor Kate Berry was born in Southern Vietnam, though she is particularly fond of these Northern-style grilled meatballs, which she tasted for the first time in a restaurant here in the States. According to the classic bún chả recipe, the slightly flattened meatballs are cooked over a wood or charcoal fire, but she finds that a stovetop grill pan is a great substitute for achieving the dish’s requisite char and smoky flavor.

Bún chả is usually served with a light and brothy dipping sauce; Berry suggests swirling the grilled meatballs directly in the condiment—fortifying it with their flavorful juices—before pouring the liquid liberally over the noodles and topping with fresh herbs. A side of crunchy đồ chua—Vietnamese carrot-daikon pickle—lends the rich pork an extra layer of freshness and crunch; find our recipe here. If cooking the meatballs on a wide-set grill, thread the meatballs on a skewer to prevent them from falling through the grates.

Yield: 4–6

Time: 1 hour 20 minutes

Ingredients

For the meatballs:

¼ cup fish sauce, preferably Vietnamese-style
3 Tbsp. turbinado sugar
1 large shallot, coarsely chopped
3 garlic cloves, finely grated
3 lemongrass stalks, outer layers removed, coarsely chopped
1 tsp. freshly ground black pepper
2 lb. ground pork

For the dipping sauce:

¼ cup plus 2 Tbsp. fish sauce, preferably Vietnamese-style
⅓ cup turbinado sugar
¼ cup plus 2 Tbsp. coconut water
¼ cup fresh lime juice
4 garlic cloves, grated
1–2 red bird’s-eye chiles (optional)

For serving:

Leaves from 1 head soft lettuce, such as red or green leaf or Bibb
2 medium cucumbers, thinly sliced on the bias
Fresh herb sprigs, such as Thai basil, cilantro, mint, shiso, rau ram, or sawtooth
Rice vermicelli noodles, cooked according to package instructions and chilled

Instructions

Make the meatballs: In a medium bowl, whisk together the fish sauce and sugar until the sugar dissolves. To a small food processor, add the shallot, garlic, and lemongrass until finely chopped (or finely chop using a chef’s knife). Stir the chopped aromatics and black pepper into the sugar mixture, then add the pork, stirring with clean hands to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
Meanwhile, make the dipping sauce: In a medium bowl, stir together the fish sauce, sugar, coconut water, lime juice, garlic, chiles (if using), and ½ cup cool water until the sugar dissolves. Cover with plastic wrap and refrigerate until ready to serve.
Preheat a grill over medium heat, or a well-seasoned grill-pan over medium-high heat. Place a clean, large platter by the grill or stove.
Divide the chilled meatball mixture into twenty 2-ounce portions (a scant ¼ cup per meatball). Gently roll each portion into a ball, then press gently between your palms to slightly flatten on 2 sides. (This will make the meatballs easier to grill; do not fully flatten into patties). Grill the meatballs, turning once, until deeply charred on both sides and cooked through, 5–10 minutes. Transfer the meatballs to the platter; serve the bun cha hot, with the reserved dipping sauce, lettuce leaves, cucumbers, and herbs on the side.

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Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

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Huevos a la Mexicana

SAVEUR Editors — Mon, 18 Mar 2019 22:47:04 +0000

Photography by Belle Morizio

This quick Mexican egg dish is made “a la Mexicana” with red tomatoes, white onions, and green jalapeños—ingredients that mirror the colors of the Mexican flag. Find more of our favorite Mexican recipes here.

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Yield: serves 4–6

Time: 12 minutes

3 Tbsp. canola oil
1 small white onion, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded, and finely chopped
2 Tbsp. thinly sliced cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8 large eggs, lightly beaten
Warm tortillas, for serving

Instructions

To a large skillet over medium-high heat, add the oil. When the oil is hot and shimmering, add the onion, jalapeño, and tomato, season with salt and black pepper, and cook, stirring frequently, until the onions are translucent and the chile and tomato are soft, 6–8 minutes. Add the cilantro and eggs, and continue cooking, using a spatula to fold the eggs over in large curds occasionally, until cooked through, about 4 minutes. Transfer the huevos a la Mexicana to a warm platter and serve hot, with warm tortillas on the side.

WATCH: How to Dice a Hot Pepper

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Our Most Popular Guacamole Recipe Ever

Roberto Santibanez — Mon, 20 Sep 2021 22:50:00 +0000

Belle Morizio. Belle Morizio

This chunky, creamy guacamole from Mexico-born chef Roberto Santibáñez is made in the traditional manner: by first grinding the flavoring agents to a paste using a molcajete, then gently mixing in chopped avocados. Serrano chiles give this avocado dip a light heat while the acidity from fresh limes keeps it bright and zesty. Mortar and pestles may be bulky, but the grinding action is essential to making dips and pastes with a richer texture.

Featured in “The Unlikely Origins of Tableside Guacamole,” by Emily Saladino.

Yield: 4

Time: 15 minutes

¼ cup finely chopped cilantro, divided
2 Tbsp. finely chopped white onion
½ tsp. kosher salt
½ fresh serrano chile, stemmed and finely chopped (see footnote)
2 Tbsp. fresh lime juice
2 small ripe avocados, pitted and coarsely chopped
Tortilla chips, for serving

Instructions

Using a mortar and pestle, pound half the cilantro, the onion, salt, and serrano chile into a coarse paste. Add the lime juice, avocado, and remaining cilantro and pound to the desired consistency. Serve with tortilla chips.

Note: For a milder guacamole, seed the serrano chile.

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Carrots with Aleppo Pepper and Mint

Michael Solomomov — Mon, 18 Mar 2019 22:46:06 +0000

Photography by Belle Morizio

Fresh mint, Aleppo pepper, and cumin flavor this carrot salad from chef Michael Solomonov of Zahav in Philadelphia. The carrots’ cooking liquid becomes a concentrated syrup when reduced, perfect for a subtly sweet dressing. Find all of our best carrot recipes here.

Featured in: “Eating Israel with Michael Solomonov.”

Yield: serves 4-6

Time: 2 hours 30 minutes

1½ lb. heirloom carrots cut into 2-inch lengths, then cut lengthwise into approximately ½-inch pieces
Kosher salt
1 garlic clove, finely chopped
¼ cup olive oil
2 Tbsp. coarsely chopped mint leaves
2 Tbsp. fresh lemon juice
1 tsp. Aleppo pepper
1 tsp. sugar
1 tsp. ground cumin

Instructions

To a large skillet, add the carrots and cover with 1½ cups of generously salted water. Turn the heat to high, and when the water boils, cook the carrots, turning occasionally, until beginning to soften, 8–10 minutes. Using tongs, transfer the carrots to a cutting board, and when cool enough to handle, halve them lengthwise. (If using regular carrots, cut into quarters.) Transfer to a serving bowl and set aside.
To the skillet with the cooking liquid, add the garlic and cook until the liquid becomes syrupy and reduces to about 3 tablespoons, about 3 minutes. Remove from the heat and whisk in the oil, mint, lemon juice, Aleppo pepper, sugar, cumin, and salt to taste.
Pour the dressing over the carrots and toss to combine, then cover with plastic wrap and refrigerate for at least 2 hours before serving.

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