10,000 carob recipes

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

Hot Grape Nuts cereal microwaved with skim milk for a warm, crunchy breakfast in under a minute. Customize the texture from big crunch to soft with fresh fruit or honey on top.

Twisted onion Parmesan breadsticks made with hot roll mix, brushed with egg wash, and topped with grated Parmesan. Soft, golden, and ready in under an hour.

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.