6,472 carob recipes

Two-ingredient cream cheese icing sweetened with maple syrup and blended smooth. No powdered sugar needed. Ready in 10 minutes and pairs with carrot cake, banana bread, and more.

Soba noodle and cucumber salad with daikon sprouts and seared ahi tuna. A cold Japanese-style noodle plate finished with chile oil drizzle. Light, fresh, restaurant-style.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

Fish spread mashes cooked flaky fish fillets with creamy avocado and fresh tarragon for a three-ingredient sandwich filling. Naturally rich, no mayo required, ready in 10 minutes.

Baked cod in a sack steams the fish in a sealed parchment or foil packet, so it comes out moist, flaky, and never dry. A clean, healthy, one-packet dinner that traps every bit of flavor and juice.

A simple arepa dough recipe that's fun to make and easy to enjoy once dinner time comes around the corner.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

Traditional Russian tea steeped with whole cloves and sweet apple cider. Strain, sweeten with honey or strawberry jam, and serve hot for a spiced, warming drink.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Spicy fish pickle: crisp fried fish simmered in a tangy, chili-spiked vinegar masala, then stored to mellow into a fiery South Indian condiment for rice and roti.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

A big fresh ham roasted for hours, then stuffed with spicy Italian sausage and cooked until fork-tender. The pan drippings make a rich, savory gravy. Feeds a crowd with just two ingredients.

Iced lemongrass tea steeped from fresh or dried lemongrass and sweetened to taste. A caffeine-free Vietnamese herbal iced tea with a bright citrus flavor.