5,737 carob recipes

British rhubarb fool with stewed rhubarb, orange, and a light fromage frais or yogurt fold-in. Tart-sweet pink dessert that's lighter than a traditional cream fool. Spring on a spoon.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.

Homemade cocoa mocha: steamed milk with cocoa powder, instant coffee, sugar, and vanilla. A simple stovetop mocha that beats the coffee-shop version for pennies.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Fava beans simmered or refried with onion, Roma tomato, and cilantro. A flexible Mexican-style habas preparation, two methods in one, great as a side or stuffed in tacos.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

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Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.

Easy focaccia bread made from store-bought pizza dough, brushed with olive oil and topped with your choice of herbs, garlic, or sun-dried tomatoes.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.