3,818 carob recipes

Jack-o'-lantern cookies made by dipping Oreos in orange-tinted cream cheese frosting coating. A fun no-bake Halloween treat kids love to decorate with chocolate icing faces.

Polenta pizza with a crispy cornmeal crust topped with spaghetti sauce, fresh vegetables, and optional mozzarella. A gluten-free, vegetarian pizza alternative ready in 25 minutes.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Homemade Tia Maria coffee liqueur made with brandy, strong coffee, sugar, and a whole vanilla bean. Just four ingredients and 30 days of patience for a rich, smooth sip.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

PB&J specials made with rolled bread dough stuffed with peanut butter and jelly, topped with melted butter and chopped peanuts, then baked golden. A fun twist on a childhood classic.

Easy focaccia bread made from store-bought pizza dough, brushed with olive oil and topped with your choice of herbs, garlic, or sun-dried tomatoes.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Two-ingredient crockpot chicken with sweet and spicy sauce. A whole chicken slow-cooked breast-down for juicy, saucy, fall-off-the-bone results every time.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Halloween spider cake made from two bowl-shaped cakes filled with green Jello, frosted black with licorice legs and gumdrop eyes. Oozes green goop when sliced.