3,818 carob recipes

Savoury mushroom sauce is a rich vegan gravy made from dried porcini extract, tamari, maple syrup, and arrowroot. A gluten-free, dairy-free topping for rice, potatoes, or pasta.

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Lemon pressed cabbage is a quick Japanese-style pickle: savoy cabbage, cloud ear mushrooms, and thin lemon slices salted and weighted for an hour into a crunchy, refreshing side.

Spicy Thai cold pasta salad with red and green bell peppers, scallions, and toasted black sesame seeds in a hot sesame oil, brown rice vinegar, and mirin dressing. A fast vegetarian potluck salad served chilled.

Beans for burritos slow-cooks pink beans with onion, garlic, and chili powder in the crockpot, then mashes with green chiles and salsa for the perfect refried-style burrito filling.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Frozen angel food cake layered with frozen yogurt and frosted in whipped topping, then garnished with fresh fruit. A light, easy ice-cream-style cake you can customize to any yogurt flavor.

Thick-cut rib eye steaks rubbed with a bold blend of black pepper, paprika, garlic, and red pepper flakes, then grilled over coals to a smoky char. A peppery dry-rub steak built for the grill.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Veggie vomit is a Halloween gross-out lime jello salad with grated cabbage, carrots, crushed pineapple, and mandarin oranges. Kids love the gross name; the salad tastes great.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.