10,000 carob recipes

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Italian dressing variations: customize a base Italian vinaigrette with anchovies, bacon, Parmesan, tomato puree or red wine to create five distinct dressings from one starting point.

Cod fillets marinated in lemon, thyme, oregano, rosemary, and garlic, then broiled or grilled until flaky and golden. A light, herb-forward fish dinner with almost zero cleanup.

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Cheese-stuffed beef dogs made from seasoned ground chuck with a melty cheddar center, broiled until golden and served in buns. A kid-friendly dinner ready in 30 minutes.

Broiled halibut steaks basted with a Worcestershire, orange juice, and orange zest glaze dotted with butter. A 6-ingredient, 20-minute fish dinner with savory-citrus flavor.

Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.

Whole tomatoes drizzled with honey, stuffed with tarragon-seasoned bread crumbs, dotted with butter, and baked until wrinkled and golden. A sweet-savory side dish that makes summer tomatoes shine.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Avocado jelled salad blends ripe avocado with cream cheese, crushed pineapple, and chopped pecans set in lemon gelatin. Vintage molded salad with creamy, sweet-tart flavor and pale green presentation.

Lemon broccoli chicken made with cream of broccoli soup, fresh lemon juice, and pan-seared chicken breasts. A quick skillet dinner with a creamy, tangy sauce.