10,000 carob recipes

Whole sea bass stuffed with seasoned croutons, fresh mushrooms, basil, and white wine, then baked until the flesh flakes apart. An elegant one-dish seafood dinner.

Mustard chicken stir-fry: chicken marinated in a tangy Dijon, soy, ginger and garlic blend that doubles as a glossy pan sauce, stir-fried with snow peas, red pepper and green onion. A fast, East-meets-West weeknight dinner.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

Clear chicken broth with poached breast, leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A light, herb-scented soup that freezes beautifully.

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

Creamy feta cheese spread blended with ricotta, garlic, oregano, lemon juice, and yogurt. A tangy Greek-style appetizer that's no-cook and improves after chilling overnight.

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

A great quick spread with a little bite for a summer get together

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Flank steak marinated in balsamic vinegar and Italian dressing, then broiled to juicy medium-rare in under 10 minutes. Only 4 ingredients stand between you and a seared, tangy steak dinner sliced thin against the grain.

Thai barbecued chicken brushes a hoisin, ketchup, molasses and chili-paste glaze onto poached chicken then finishes on the grill for sticky charred edges. The technique that prevents burnt sauce.