3,816 carib recipes

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Potato garbanzo gnocchi: instant mashed potatoes bound with chickpea and rice flour, deep fried into crispy fritter-style dumplings with garlic and cayenne. Naturally vegan, ready in 15 minutes.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Hamaguri Shigure-Ni, a Japanese sweet-savory clam appetizer cooked in sake, soy sauce, and sugar. Only 4 ingredients. The sauce reduces to a glossy syrup that coats each clam. Served cool.

Low-calorie calzones made with frozen bread dough, stuffed with spinach, fat-free mozzarella, tomato paste, mushrooms, and a splash of red wine. Golden, cheesy, and guilt-free.

Fresh kiwi and strawberry dessert plate drizzled with concentrated orange juice and topped with pine nuts. A 5-minute no-cook fruit dish with zero added sugar.

Four-ingredient stuffed mushrooms with Parmesan, chopped stems, green onions, and butter, broiled until golden and bubbly. Ready in 20 minutes, makes 30 bite-sized appetizers.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.