I usually advise people not to compare carob to chocolate because the two tastes are quite distinct. But in this rich pudding, you may find that you like carob even better than chocolate. Originally from the Mediterranean, carob was brought to the United States by Spanish missionaries. It grows in the drier parts of the west, including Arizona and California, so it doesn’t have to make the same long, fuel-guzzling trip to us that its tropical nemesis chocolate does.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.