10,000 carob recipes

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Fava bean omelet with a whole cup of fresh dill, sauteed onion, and garlic. A rustic Middle Eastern-style vegetarian breakfast where eggs hold together tender beans and soft herbs in one pan.

Butter-browned chicken breasts in a silky mushroom cream sauce inspired by France's Périgord region. Just 7 ingredients and 40 minutes for a bistro-worthy dinner at home.

Herbolace pie: a medieval English double-crust cheese pie filled with curd, cottage cheese, cheddar, fresh mint, parsley, chives, and whole eggs tucked into the filling. A vegetarian classic.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.

Easy Mexican chicken and rice baked together in one casserole with chicken bouillon, onion, and a top blanket of salsa. Boneless breasts steam moist over the rice while the salsa flavors everything.

Slow-simmered wildfowl stock from game bird pieces with wild celery, onions, carrots, and watercress. A patient, traditional method for a deeply flavored base.

A rustic German egg dish: leftover cooked beef fried with golden onions and lightly beaten eggs. Serve with cranberries and a crisp green salad for a fast, satisfying meal.

Easter breakfast casserole with sausage, eggs, sour cream, bell peppers, and onions. A simple 5-ingredient baked egg dish that feeds a crowd on holiday mornings.

No-bake yogurt pie with cream cheese, honey, and orange zest sets in a graham cracker crust and gets topped with fresh strawberries for light summer desserts.

Korean-style beef skewers marinated in soy sauce, sesame oil, garlic, and scallions, coated in crushed toasted sesame seeds, and broiled or pan-fried. A bulgogi-inspired appetizer or main dish.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

Slow cooker lamb chops in orange-honey sauce with fresh orange zest. Browned rib chops braised low and slow for 6 to 8 hours until fall-apart tender.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Roast beef sandwich on pumpernickel with creamy horseradish sauce, pickled beets, lettuce, and mayo. A tangy, savory deli sandwich with an Eastern European twist.