10,000 carob recipes

Slice-and-bake vanilla wafer cookies with powdered sugar, butter, and cream of tartar. Make the dough ahead, chill, slice thin, and bake crispy in 10 minutes.

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Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Prosiutto & Mushroom Ravioli with Fried Sage recipe

Looking for gluten-free cookies, give these buttery and nutty almond cookies a try. They are flakey yet tasty, you will be impressed by these lovely treats.

Eggplant Italiano sauteed with mushrooms, peppers, and tomatoes, then baked under melted mozzarella until bubbly and golden. A hearty Italian vegetable casserole.

A great breakfast, a lot of nutrition and great flavor too.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

These sugar-free pudding cookies are easy to make, and no worries about sugar.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Seared bay scallops glazed with a reduced vermouth and lemon sauce, finished with fresh dill and cracked pepper. A light, elegant 20-minute seafood dish with bright, clean flavors.

Kalbi Kui is a classic Korean grilled short rib recipe marinated overnight in sesame oil, olive oil, bouillon, and scallions. Simple ingredients, bold umami flavor, and just 10 minutes on the broiler.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

Chocolate wafer crust is the two-ingredient no-fuss foundation for cream pies, cheesecakes, and icebox desserts. Crushed chocolate wafers bound with melted butter and briefly baked for crisp hold.