Don Silvers

Carrots are a lot like tomatoes_they can be intensely flavorful or they can be intensely tasteless. Giuliano Bugialli, observing that a great deal of the carrot's flavor resides in the carrot's skin, uses that skin to intensify the sweet, "carroty" flavor of boiled carrots. His truc: Don't peel the carrots. Wash them and cook with the peels on, in salted boiling water. Once they are soft enough to pierce with a fork, plunge them into cool water. The peels will rub right off, leaving behind their distinctive flavor.