10,000 carob recipes

Crunchy Asian chicken salad loaded with toasted almonds, sesame seeds, water chestnuts, and crispy chow mein noodles in a sweet vinegar dressing. No cooking required.

Pesto spaghetti tossed with a fresh parsley and basil sauce, pine nuts, Parmesan, garlic, and butter. A 30-minute pasta dinner with a no-cook pesto that freezes well.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

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Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Sweet and creamy, this spread works well on zucchini bread or even a bagel.

Pine nut dressing with sauteed ground beef, onions, and toasted pine nuts tossed with orzo pasta. A savory, Middle Eastern-inspired stuffing ready in 20 minutes.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Bring a bit of the Hungarian culture into your dinners with this delicious side dish you will enjoy!

Lime chicken strips marinated overnight in limeade concentrate, tequila, lime zest, and cloves, then baked until golden. A tangy, sweet-citrus party appetizer with a margarita-inspired kick.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

Salmon roasted with cilantro pesto made from fresh cilantro, garlic, lime juice, and olive oil, topped with chopped tomato. A bright, 30-minute fish dinner with bold Latin flavors.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.