5,737 carob recipes

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Instant Irish coffee with Irish whiskey, brown sugar, and whipped cream, made fast in the microwave with instant coffee crystals. Cozy 10-minute Saint Patrick's Day cocktail.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Flavored pizza doughs knead prosciutto, provolone, or other add-ins right into risen pizza dough for built-in flavor that goes beyond toppings. Simple technique, huge flavor upgrade.

Fish spread mashes cooked flaky fish fillets with creamy avocado and fresh tarragon for a three-ingredient sandwich filling. Naturally rich, no mayo required, ready in 10 minutes.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.

Tongue-in-cheek eggplant recipe where the real secret is ditching the eggplant entirely and reaching for Kentucky bourbon instead. A classic joke recipe for eggplant haters everywhere.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Peaches with a Sunshine Smile is a fun kids' snack plate with canned peach halves, cottage cheese sun rays, raisin faces, and lettuce. No cooking, easy assembly for little hands.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Ever have one of those days when you are just so tired and overwhelmed with chores then notice time ran out to make a nice dinner? Guess again! I made this for the Fiance and my 5 year old princess in 20 minutes.