5,737 carob recipes

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Caramel-orange Bûche de Noël assembly with Grand Marnier buttercream, almond sponge, and pastry cream filling. The classic French Yule log cake for Christmas.

Slow-simmered Mexican pinto beans cooked with salt pork, onion, garlic, chili powder, cumin, and oregano. A four-hour, from-scratch bean pot that gets thick and rich without any mashing.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

PB&J specials made with rolled bread dough stuffed with peanut butter and jelly, topped with melted butter and chopped peanuts, then baked golden. A fun twist on a childhood classic.

Cranberry raisin squares with a double pastry crust and fruity filling baked until golden. A slab-style hand pie cut into bars, great for holiday dessert trays and potlucks.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Danish pastry envelopes filled with cheese or prune, brushed with egg wash and apricot glaze. A classic European bakery pastry with a flaky, golden crust.

Spiced olives are the easiest homemade Moroccan-style appetizer: drained olives tossed with your favorite spice blend and left to marinate overnight. Transforms ordinary olives into something bar-worthy.

Peaches with a Sunshine Smile is a fun kids' snack plate with canned peach halves, cottage cheese sun rays, raisin faces, and lettuce. No cooking, easy assembly for little hands.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Southwestern chicken salad: crisp lettuce, southwest veggies, and chicken tossed in a creamy chipotle-ranch and sweet-spicy BBQ dressing. A fast, no-fuss salad with a kick.