10,000 carob recipes

Homemade fish broth from fish heads and bones sauteed with onions, leek greens, celery, thyme, and tomato paste. A clean, Italian-style base for soups, stews, and seafood risotto.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Eggs Hussarde with poached eggs, grilled ham, and tomato on Holland rusks topped with Marchand de Vin sauce and Hollandaise. A classic New Orleans brunch dish from Brennan's tradition.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

Tender squid poached for 30 seconds in white wine, lemon, and garlic, then chilled in its marinade. A light, bright Mediterranean-style appetizer or cold pasta topping ready in minutes.

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

South Goan duck vindaloo with dried red chiles, garlic, ginger, cumin, and coriander in a vinegar-based curry sauce. A fiery, tangy braised duck curry marinated in spice paste.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.

Slow cooker BBQ beef sandwiches with shredded chuck roast in a tangy tomato sauce, brown sugar, and mustard. Fork-tender and crowd-ready on buns.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

No sauce pizza topping with fresh Roma tomatoes, crumbled feta, mozzarella, and herbs on olive oil-brushed dough. Simple, fresh, and no cooking required.