5,740 carob recipes

Wok-braised asparagus with bamboo shoots, water chestnuts, celery, and fresh mushrooms. Start with a high-heat stir-fry, cover and braise for tender-crisp results, finish with cashews.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Fresh fruit dip made with equal parts cream cheese and marshmallow cream. A two-ingredient no-cook appetizer served with seasonal fruit on cocktail picks.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Mrs Fields-style lemon chocolate chip buttons with lemon extract, ground coriander, and mini chocolate chips. Tiny, soft, pale cookies with a surprising citrus-spice twist.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Elegant sherried baked fruit with layered pineapple, peaches, apricots, cherries, and spiced apple rings in a buttery brown sugar and sherry sauce. Serves 20 for buffets and dinner parties.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Chili mac casserole with elbow macaroni, chili beans, crushed tomatoes, and melted cheddar. A freezer-friendly, four-ingredient comfort meal.

Butter in India is called makkhan. Clarified butter, instead of being called makkhan ghee, is called usli ghee (usli means "real" or "pure," which in this context refers to the real or original fat of the ancient Indians). Clarified butter or usli ghee is essentially French brown butter with the brown residue strained off. Usli ghee has a light caramel color and a heavenly aroma. Since there is no moisture present, it keeps well covered, at room temperature, for several months.

Stir-fried asparagus with shiitake mushrooms, garlic, and oyster sauce in a light bouillon-cornstarch glaze. A quick Thai-inspired vegetable side dish ready in minutes.

Low-calorie applesauce raisin squares with whole wheat flour, natural bran, ginger, cinnamon, and nutmeg, topped with sliced almonds. Just 61 calories per square.

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.