6,472 carob recipes

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

Sausages stuffed with mustard and wrapped in flaky crescent roll dough to look like creepy caterpillar cocoons. A fun, spooky Halloween snack kids love to make and eat.

This recipe is suitable for preparation in any iSi pint size whipper such as the Easy Whip, Dessert Whip, Cream Profi Whip or the Thermo Whip.

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

This is a sweet way to lower your risk for cancer. Great with soup or sandwich, the spring salad is packed with fiber, antioxidants, omega, and lycopene.

Virgin champagne, a fizzy, alcohol-free celebration drink made from just white grape juice concentrate and club soda. Kid-friendly bubbly for toasts, New Year's, and parties, ready in minutes.

Crisp-fried pasta nibbles boiled until almost tender, then deep fried until golden and crunchy. Sprinkled with garlic salt for an addictive party snack.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Masur dal simmered with turmeric, ginger, and garlic, finished with a cumin and crispy onion tadka in ghee. A simple Indian lentil recipe that's warm, comforting, and ready in about 35 minutes.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Three-ingredient honey mustard vinaigrette with apple cider vinegar, stone ground mustard, and honey. No oil, ultra-light, and ready in under 5 minutes.