6,475 carob recipes

Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.

Quick, easy to make, and it tastes refreshingly delicious. Serve it as a side dish or a light yet tasty meal.

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.