10,000 carob recipes

Cheesy crab-topped English muffin bites with sharp Old English cheese and garlic. Make ahead, freeze, then broil straight from the freezer for instant hot appetizers.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Quick sweet and sour prawns in an orange juice, soy, ginger, and brown sugar sauce thickened with cornstarch. Ready in 20 minutes, served over rice with beansprouts.

Fillets Pacifica are broiled fish marinated in soy sauce, lemon juice, fresh ginger, and brown sugar, finished with toasted sesame seeds. A light, Asian-inspired fish dinner with a sweet-savory glaze.

Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Asian-style crab cakes with water chestnuts, dark sesame oil, and light mayo, pan-fried until golden brown. A lighter take on crab cakes with crunch from water chestnuts in every bite.

Cajun-style shrimp soup simmered in chicken broth with dry white wine, Louisiana hot sauce, scallions, and fresh parsley. A spicy, brothy bowl with bold Southern kick.

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Sauteed sea scallops with snow peas, celery, white wine, lemon juice, and dill. A light, elegant seafood dinner ready in 25 minutes.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Thai glass noodles baked with prawns, coriander root, ginger, peppercorns, and oyster sauce in individual pots. Kung Op Wun Sen ready in 30 minutes.

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.