10,000 carob recipes

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

White Castle sliders chopped and layered with salsa, nacho cheese, cheddar, and black olives, then baked and loaded with fresh toppings. The ultimate game day nacho casserole.

This butter-bean spread can be used in many ways, crackers, vegetable sandwich, other ways, always works great.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.

A supe'ed up version of a White Russian. Tastes so smooth and delicious, but look out...it'll throw you for a a loop. My favorite drink!

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Pounded chicken breasts stuffed with sautéed taro, butternut squash, and onion, then steamed until tender. A light, Hawaiian-inspired dinner ready in 40 minutes.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Shrimp in garlic sauce baked in a vermouth, olive oil, lemon juice, oregano, and parsley marinade. Prawns marinate for an hour then bake until pink and translucent. A Spanish-style garlic shrimp with bright, herby flavors.

All-purpose camping seasoning mix with paprika, garlic powder, onion powder, cayenne, and black pepper. Mix in 5 minutes, toss in your pack, and season everything from fish to eggs.

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.

Quick Chinese marinade with soy sauce, honey, five-spice, and chili sauce. Perfect for BBQ pork, chicken, or ribs. Ready in 5 minutes, makes 3/4 cup.

Creamy buttermilk mustard dressing with grated cucumber, citrus zest, and Dijon. Light, tangy, and diabetic-friendly. No cooking required, just blend and chill.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.