10,000 carob recipes

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Make your family go crazy over this succulent crockpot dish made with lean pork chops and spices of your choice.

Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.

Wok-braised vegetables with cauliflower, broccoli, green beans, and zucchini finished with cashews. A simple stir-fry technique that keeps every vegetable crisp-tender.

Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.

Bacon and bean soup simmers slivered bacon with kidney beans, carrots, celery and turnip in a thyme-scented beef broth. A hearty winter soup that tastes even better the next day.

Smoked turkey, steamed broccoli, and melted Monterey Jack rolled up in store-bought crepes and baked until gooey. This 4-ingredient, 20-minute crepe is a light, quick lunch or dinner that feels way fancier than it is.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.