6,475 carob recipes

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Crispy deep-fried smelt coated in a fiery blend of dry mustard, cayenne, and lemon zest. Double-fried for maximum crunch, these little fish make an addictive appetizer or light seafood dinner in just 30 minutes.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Low-calorie calzones made with frozen bread dough, stuffed with spinach, fat-free mozzarella, tomato paste, mushrooms, and a splash of red wine. Golden, cheesy, and guilt-free.

Sweet and tangy pickled day lily buds spiced with allspice, cinnamon, and cloves. A unique foraging recipe that turns backyard flowers into 8 jars of crunchy, spiced preserves.

SPAM, sliced potatoes, carrots, and onions baked in foil packets with a sweet-tangy brown sugar, beer, and stone ground mustard glaze. A hands-off foil packet dinner with almost no cleanup.

A quick Italian pasta dish tossing ditalini with creamy flageolet beans, garlic, olive oil, and basil pesto. Five ingredients, 30 minutes, and a satisfying vegetarian meal on the table.

Pan-fried salmon steak with green onions, fresh dill, and lemon. A no-fuss dinner for one that's crusty on the outside and tender inside in about 30 minutes.

Shibu Kawa-Ni: Japanese chestnuts simmered first in green tea, then in a light sugar and soy sauce syrup. A refined, minimalist appetizer with just 4 ingredients and subtle, earthy sweetness.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Hamaguri Shigure-Ni, a Japanese sweet-savory clam appetizer cooked in sake, soy sauce, and sugar. Only 4 ingredients. The sauce reduces to a glossy syrup that coats each clam. Served cool.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

This is a vegetarian pizza, tastes very great, fresh and yummy!

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!