5,740 carob recipes

Cherry pineapple jam combines pitted sweet cherries and crushed pineapple in an old-fashioned sun-finished preserve. Just three ingredients, no pectin needed.

An easy yet tasty sauce is made with tomatoes, almonds, chili and garlic. Toss it with pasta, top it as a topping for hot dog... YUM!

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Peppery arugula salad with marinated artichokes, cherry tomatoes, and basil pesto vinaigrette. Quick, healthy Italian-inspired salad ready in 8 minutes.

Sri Lankan clay pot curd, traditional set yogurt made from just milk and a spoonful of starter, cultured overnight in a clay pot for a thick, creamy curd. Drizzle with treacle for a classic dessert.

This caramelized fennel jam is packed with yumminess and so easy to make. It's ideal as topping for hot dogs, pizzas or burgers.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

Strawberry gooseberry jam combines tart gooseberries with sweet strawberries and sugar for a perfectly balanced no-pectin jam. Three-ingredient old-fashioned summer preserve.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Sounds gross but they're reasonably tasty and kids love them.

Sole, poached simply, surrounded in aromatics. So easy, such delicate perfection.

Homemade sweet squares, chewy cornstarch-set candy in the style of Turkish delight, flavored with pineapple and cinnamon, dotted with candied fruit, and topped with chocolate candies. A fun treat for kids.

Homemade sweet coconut bread tucks a filling of desiccated coconut simmered in coconut treacle and cinnamon inside soft, milk-enriched yeast buns. Sesame-topped, golden, and Sri Lankan to the core.

Regional Acadian recipe from Saint Mary's Bay Nova Scotia Canada,made of meat and potatoes

"Prime rib is one of the most delectable dinners there is. We order it in our favorite upscale restaurant on special occasions, but few consider they have the skill to make it at home. Yes, you do and here's how. It will compare to the finest you've ever eaten and you'll be be amazed at how easy it is to do. It's not a budget dinner, so go to a reputable butcher and buy the best quality 'Prime' Rib roast available.

Chunky pickles brine cucumbers overnight, cook in vinegar, then steep in a brown sugar pickling syrup with cinnamon, allspice, mustard, and celery seeds. Sweet old-fashioned bread-and-butter style.