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Recipes from America's Greatest New Cooks

Slide 3 of 11

Chipotle-Roasted Baby Carrots by Alex Stupak

Super-inventive Mexican food from a cutting-edge modernist chef.

When he makes this stunning salad at New York City’s Empellón Cocina and Taqueria, Alex Stupak roasts baby carrots with mole poblano, a complex sauce that includes dried chiles, raisins and chocolate. Here, the carrots are roasted simply with smoky chipotles in adobo.

Photo © Ethan Hill.

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