6,472 carib recipes

Hearty six-bean soup with lima, white, black, chickpea, pink, and kidney beans simmered with vegetables, fines herbes, and chicken noodle soup mix. Topped with Parmesan and tomatoes.

Steak salad stuffed pita pockets with broiled round steak, crisp romaine, cucumber, and tomato tossed in a lemon-dijon dressing. A protein-packed whole wheat lunch ready in under 30 minutes.

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

Microwave chocolate pecan clusters with marshmallows and semi-sweet chips. Five ingredients, no baking, and ready to eat in under an hour. Makes 20 clusters.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Elegant sherried baked fruit with layered pineapple, peaches, apricots, cherries, and spiced apple rings in a buttery brown sugar and sherry sauce. Serves 20 for buffets and dinner parties.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

One-skillet honey mustard chicken simmered with canned peaches and green onions in a sweet-tangy Dijon sauce. Six ingredients and ready in under 40 minutes.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Pimento-stuffed olives wrapped in sharp cheddar dough with a kick of cayenne, baked until golden and puffed. A retro cocktail party appetizer that never goes out of style.

Crunchy angel hair coleslaw tossed with red, green, and jalapeno peppers in a tangy lime-vinegar dressing. A light, no-cook side dish that's ready in about 10 minutes.

Collard greens go Thai-style in this quick wok stir-fry with garlic, soy sauce, bean paste, and vegetarian oyster sauce. Swap in bok choy, mustard greens, or broccoli for easy variations.

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.