1,328 icing sugar recipes

Classic Chinese stir-fried squid in fermented black bean sauce with garlic, ginger, rice wine, and scallions. Sounds fancy, cooks in minutes. Easier than you think.

French-style cream of pea soup pureed with rice, enriched with egg yolks and heavy cream, and garnished with wilted lettuce. An elegant, velvety potage ready in 30 minutes.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

Crispy, crunchy chocolate chip cookies with rice cereal folded right into the dough. Lighter and snappier than a traditional chocolate chip cookie. 30 minutes from bowl to cooling rack, and they freeze like a charm.

Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.

Crispy-skinned chicken simmers in a Madras curry sauce with a ginger-garlic-onion paste and sliced key limes. Tangy, aromatic, and on the table in under an hour.

Lemon fluff custard baked in a water bath with sour cream, rice, currants, and freshly grated nutmeg. An old-fashioned baked rice custard with a bright lemon twist.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Persian sweet rice (shirin polo) cooked in fresh orange juice with orange zest, shredded carrots, toasted almonds, and raisins. A fragrant, jewel-toned side dish for special occasions.

Hearty beef stew with cabbage, potatoes, and rice cooked right in, seasoned with thyme and chili powder in a tangy ketchup-wine sauce.

Shrimp and wild rice with a curry-vinegar dressing and fresh green onions. A light, protein-packed warm salad or dinner with nutty wild rice and tender shrimp.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

Whole chicken steamed then wok-smoked over tea leaves, cassia bark, star anise, and rice for deeply aromatic, mahogany-skinned Chinese smoked chicken. A showstopper Hunan technique with layers of warm spice and sesame.

A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel.

Pad Thai the authentic way: softened rice noodles wok-tossed with garlic, shrimp, egg, fish sauce, peanuts, bean sprouts, and green onions, finished with a squeeze of lime. Street-food speed in under 15 minutes.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.