6,475 carob recipes

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

Fat-free garlic bread skips the butter for oil-free Italian dressing blended with fresh garlic and paprika. Crisp, flavor-packed bread that's WW-friendly and ready in 10 minutes.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Asparagus stir-fried in a wok with fresh ginger, sesame oil, roasted cashews, and soy sauce. A quick Chinese-style vegan side dish ready in 15 minutes.

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.

Marinated tomatoes with basil and balsamic vinegar layer sliced ripe tomatoes and soaked red onion with a garlicky dressing and fresh basil. A bright vegetarian side built for summer tomato season.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.

Whole fish sauteed in rich coconut milk with green pepper, tomato, and celery. A Caribbean-style coconut fish dish using sea bass or red snapper, ready in 30 minutes.