6,475 carob recipes

A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.

This marinade sounds like very spicy, but it actually isn't. Because after marinating, you will wipe it away, and all the delicious flavors go into the meat without leaving too much spiciness.

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

No-bake bourbon whiskey balls rolled in powdered sugar with vanilla wafer crumbs, pecans, and cocoa. A classic Southern holiday treat that gets better the longer it chills.

Caramelized banana tossed with golden raisins, cilantro, lemon zest, and Japanese chili spice for a sweet-heat salsa. Ready in under 15 minutes, it pairs with grilled meats and fish.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

A 3-ingredient homemade mocha mix using nonfat dry milk, cocoa powder, and instant coffee. Low calorie, shelf-stable, and ready whenever you need a warm cup.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

A 3-ingredient strawberry jelly made with lemon-flavored gelatin and frozen strawberries. No cooking, no canning, and it sets in the fridge in about 2 hours.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Fresh homemade salsa casera with chopped tomatoes, jalapeño, cilantro, garlic, and oregano. No cooking required, and it keeps in the fridge for up to a week. Puro sabor mexicano.