5,737 carib recipes

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Silky 3-ingredient vegan cashew cream made with raw cashews, water, and maple syrup. Blends up in 5 minutes as a dairy-free substitute for cream, sauces, or dessert toppings.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Add a new taste to your waffles with this scrumptious recipe that will brighten your mornings!

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Bodebiremus is a rustic German potato mush made with boiled potatoes, milk, and a touch of flour, topped with crispy cracklings or toasted breadcrumbs. Simple Bavarian comfort food at its finest.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

A dump-and-go slow cooker chicken braised with white wine, tomatoes, green peppers, garlic, and a pinch of cayenne. Just 10 minutes of prep for tender, fall-off-the-bone results.

Retro beet jelly made with orange Jell-O and a kick of horseradish. A jiggly, tangy side dish that pairs brilliantly with turkey, ham, and holiday roasts.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

A tasty soup that's easy to make and is perfect for a light lunch.

Grapefruit soju cocktails mix fresh grapefruit juice with chilled soju and a splash of club soda. A tart, low-ABV Korean drink that scales up easily for a crowd.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.