10,000 carob recipes

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Alicha: Ethiopian mild meat stew with beef, lamb, or goat braised slow with turmeric, ginger, mustard, and caraway seeds. The yellow-gold curry that pairs with injera or rice.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

Skirlie is a traditional Scottish side dish of toasted oatmeal and fried onions cooked in beef drippings or butter. Served alongside neeps and tatties or roast meat. Crisp, savory and ready in 25 minutes.

Brussels sprouts with toasted walnuts in browned butter and a whisper of nutmeg. Four ingredients, 20 minutes, the simple side dish that turns sprouts skeptics into believers.

Pocket soup is a homemade instant soup powder: split peas, bulgur, dried vegetable flakes, sesame and sunflower seeds, and nutritional yeast ground to a fine powder. Add boiling water for a quick vegan broth anywhere.

Butterscotch fudge: a no-thermometer fudge made with butterscotch chips, marshmallow creme, evaporated milk, and chopped pecans. Cuts into 81 squares for cookie trays and bake sales.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

No-bake caramel crispy treats made with chow mein noodles, marshmallows, and a peanut butter caramel drizzle. Crunchy, chewy, and done in 30 minutes. Makes 24.

Quick and tasty way to prepare asparagus! And very healthy!

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.

Layered asparagus casserole with saltine crackers, cheddar cheese, and a light egg custard baked until golden and set. Simple, old-fashioned comfort in under 45 minutes.