10,000 carob recipes

Rack of lamb crusted with cracked black pepper, garlic, chervil, rosemary, and thyme, seared at high heat then roasted to a rosy medium-rare. Elegant enough for a dinner party, simple enough for any confident home cook.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Seasoned mystery crackers made with oyster crackers tossed in buttery oil, cream of chicken soup mix, garlic powder, and parsley. Addictive no-bake party snack ready in minutes.

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Elegant sherried baked fruit with layered pineapple, peaches, apricots, cherries, and spiced apple rings in a buttery brown sugar and sherry sauce. Serves 20 for buffets and dinner parties.