621 iced recipes

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Crawfish etouffee the easy way: the Cajun holy trinity simmered with crawfish tails, cream of mushroom soup, and tomatoes with green chiles, then ladled over rice. A weeknight shortcut to Louisiana comfort, no roux required.

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Quick and Easy Yummy Desert to keep you wanting more!

Hoisin chicken marinates boneless thighs in a sweet-savory hoisin, soy and rice vinegar marinade, then broils them until the edges caramelize and glaze. An easy, big-flavor weeknight dinner.

Baked cheddar cheese balls with crispy rice cereal, butter, cayenne, and hot sauce. Dime-sized, crispy appetizer bites that bake in under 10 minutes and store indefinitely.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.

Tender marinated beef and crisp asparagus stir-fried with pungent fermented black beans and garlic in a savory cornstarch gravy. A classic Chinese takeout dish made from scratch at home.

Satisfy your sweet tooth with this delicious fudge made with puffed rice cereal and seedless raisins.

This recipe turns boxed herb and veggie instant brown rice mix into a quick and easy vegan soup recipe.

Hoisin-marinated grilled pork tenderloin with rice vinegar, soy sauce, garlic, and sesame oil. Five-ingredient marinade, 20 minutes hands-on, restaurant-quality results.

Lemon cream dressing blends silken tofu, tahini, fresh lemon, and white miso into a creamy, dairy-free salad dressing. Vegan, tangy, and ready in one blender pour.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.