10,000 carib recipes

Golden curried rice cooked pilaf-style in butter with cumin, turmeric, ginger, and cayenne, then folded with diced ham and sweet green peas. A one-pot dinner that turns leftover ham into something special.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Savory vegetarian pie with a crescent roll crust brushed in Dijon mustard, filled with sautéed zucchini, onions, Italian herbs, and gooey mozzarella. A shortcut dinner that tastes homemade and feeds a crowd.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Slow-simmered corned beef and cabbage soup with potatoes, carrots, and whole spices in a rich broth. A warming Irish-inspired one-pot soup for St. Patrick's Day or any chilly evening.

Traditional Armenian braided string cheese made from mozzarella curd, flavored with aromatic mahleb and black seeds. Hand-stretched, twisted, and braided into beautiful ropes.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Overnight-marinated chicken fajitas loaded with Worcestershire, lime, cumin, liquid smoke, and a shot of tequila. Grilled, sliced, and piled onto warm tortillas with all the fixings.

Crockpot chicken tortilla casserole layers shredded chicken, cream of chicken soup, green chili salsa, tortillas, and cheese. Hands-off slow cooker enchilada-style dinner.

Capital punishment chili is a fiery Texas-style bowl of red: chunks of beef chuck and pork simmered low with beer, a mountain of chili powder and cumin, a touch of mole and masa harina. No beans, all bold.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.