10,000 carob recipes

Quick chicken curry with brandy, mango chutney, and a creamy sauce made in one skillet. A 30-minute weeknight dinner with bold, complex flavor.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.

Oven-baked Chinese-style spareribs glazed with a sweet and tangy sauce of tomato puree, brown sugar, soy sauce, vinegar, and chili sauce. Sticky, saucy, and fall-off-the-bone.

Creamy hominy casserole baked with sour cream, cheddar cheese, green chilies, and cumin. A Southwestern-style side dish that's hearty, cheesy, and ready in about an hour with pantry-friendly canned hominy.

Broiled sirloin steak marinated overnight in soy sauce, balsamic vinegar, garlic, and rosemary. A bold, savory marinade that tenderizes and flavors a thick-cut steak for slicing and serving to a crowd.

Grilled sirloin skewers marinated overnight in Dijon mustard, Worcestershire sauce, brown sugar, and peanut oil. Beefy, tangy kebabs with a sweet-sharp glaze that caramelizes beautifully on the grill.

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Grilled four-cheese pizza with mozzarella, fontina, provolone, and Parmesan over sliced tomatoes on a pre-baked crust. A white pizza cooked on the grill with fresh basil.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

German Eierschwaemme: wild mushrooms sauteed in butter with onion and parsley, folded into soft scrambled eggs. A simple Alpine dish that showcases foraged boletes or chanterelles.

Punjabi-style Kali dal slow-simmered with black gram, red kidney beans, ginger, cardamom, and a ghee-cumin tadka. Creamy, buttery, and deeply aromatic.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.

Creamy zucchini soup blended with sour cream, toasted cumin, and salt. A no-cook chilled soup with just four ingredients that turns summer zucchini into something elegant.