6,472 carob recipes

A succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Rainbow Jello with alternating layers of strawberry, orange, lemon, and lime gelatin separated by creamy sweetened condensed milk filling. A showstopping party dessert.

Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Sauteed mushrooms with tarragon, garlic, and a splash of soy sauce. A simple vegetarian side dish or appetizer with just 5 ingredients and 10 minutes of active cooking.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Three fresh berries, five minutes, zero cooking. Strawberries, blueberries, and raspberries are partially blended into a chunky sauce bursting with natural sweetness. A no-sugar-added fruit dessert that's as easy as it gets.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

Sticky caramel pecan buns with a melted chocolate kiss hiding inside each one. Made with refrigerator biscuit dough for a 4-ingredient shortcut that tastes anything but simple.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Make your own cajun style vinegar by using this simple recipe.

White Michigan bean soup is a three-ingredient classic: white navy-style beans simmered slowly with a smoked ham hock, then partly mashed to thicken. Old-school, no-fuss comfort.