10,000 carob recipes

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.

Pan-seared lamb rib chops with rosemary, garlic, sauteed mushrooms, and a red wine pan sauce. A simple, elegant dinner that comes together in one skillet in 45 minutes.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.

Herb-packed ground turkey meatloaf with rosemary, thyme, basil, and oatmeal for binding. Slow-baked until firm and full of savory flavor. Only 5 minutes of prep.

Lightning-fast beef and sea scallop stir-fry with garlic, ginger, scallions, and red pepper flakes in peanut oil. From wok to plate in under a minute.

Homemade baked gefilte fish made with ground halibut, shaped into tender balls and baked in tomato sauce with onions and green pepper. An easier, oven-baked twist on the Jewish classic.

Cure your own corned beef at home with a 7-day salt and pickling spice brine, then simmer in beer and bake for the best homemade deli-style corned beef sandwiches.

Basic beef chili with lean ground beef, cumin, chili powder, garlic, and canned tomatoes simmered low for up to two hours. A no-bean Texas-style chili with pure meat-and-spice flavor.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

A succulent and scrumptious chicken salad made with chopped celery, slivered almonds and swiss cheese.

Add a supreme taste to your steak with this easy and succulent recipe.