6,472 carib recipes

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

You will definetly be licking your chops after enjoying this scrumptious dish made with succulent lamb.

Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.

Spinach salad is a little plain, in this recipe, we add figs and walnuts into it, much more flavour. And much more nutrition!

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Crispy deep-fried Australian dim sims stuffed with minced pork, prawns, cabbage, and shallots in wonton wrappers. A classic Aussie takeaway snack ready in 15 minutes. Serve with soy or sweet and sour sauce.

Three-ingredient cheese bread broils up bubbly and golden in 5 minutes. Parmesan whipped with mayo and slathered on French bread, the lazy cousin of garlic bread that secretly outshines it.

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Marinated lemon chicken with garlic, oregano, and extra-virgin olive oil, charbroiled and topped with a slice of feta cheese. Greek-style grilled chicken marinated for 24 hours.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Creole cabbage salad tossed in a savory beef bouillon vinaigrette with garlic, herbs, and a splash of hot sauce. A bold, tangy slaw that's ready in 20 minutes.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.