6,472 carob recipes

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

Old-fashioned rhubarb pudding with a stale cake or bread base, sweetened stewed rhubarb filling, and golden meringue topping. A Pennsylvania Dutch-style baked dessert that uses up leftover bread.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

Quick reference for converting Australian cooking measurements to US equivalents. Australian tablespoons and cups differ from US sizes - a difference that matters when baking.

Quick tomato-spinach pasta sauce blended with fresh basil, dill, garlic, and vegetable soup mix. A pantry-friendly sauce that stretches a jar of spaghetti sauce into a full vegetable-rich dinner.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.

Browned diced ham and hash brown potatoes tossed with mixed vegetables in a quick skillet hash. Five ingredients, 30 minutes, and supper's on the table.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.

No-bake peanut butter fudge squares with marshmallow creme, evaporated milk, and sugar cooked to soft ball stage. Four ingredients, 64 pieces, pure candy-counter flavor.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Pecan cheese crisps made with sharp cheddar, dry mustard, and cayenne. A slice-and-bake savory cracker that makes 84 crispy, cheese-packed rounds.