3,818 carob recipes

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Tea-smoked chicken breasts use brown rice, brown sugar, cloves, and Earl Grey tea leaves smoldering in a Dutch oven. Chinese-inspired indoor smoking technique that flavors boneless chicken in 16 minutes.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Baked fish fillets with a Parmesan breadcrumb crust, garlic, and lemon pepper. Low-calorie, six ingredients, 30 minutes, and dinner for two is done.

Boneless chicken breasts grilled with a tangy homemade barbecue sauce sharpened with horseradish, cider vinegar, and brown sugar. A quick-fire weeknight grill recipe with bold, glossy glaze.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Homemade all-purpose seasoning blend with parmesan, sesame seeds, paprika, and poppy seeds. Shake it on fish, meat, vegetables, or salads for instant savory depth.

Mahogany mushrooms glazed in balsamic vinegar, tamari, and garlic with a bright squeeze of lime. A savory vegan side dish ready in 25 minutes.