4,368 icing recipes

Gingered Tomato Broth with Pappadam Noodles recipe

Easy Coney sauce: a smooth, no-bean meat sauce simmered with tomato, mustard, and a hint of cinnamon and nutmeg. The classic Coney dog topping that turns a plain hot dog Detroit-style.

Sweet fruit salsa with kiwi, strawberries, raspberries and cinnamon sugar baked tortilla chips. Fun party appetizer that works as dessert too.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

This easy to make soup for lunch will have you licking your spoon, and maybe even your bowl!

Hearty Hungarian-style cranberry bean soup with kolbasz sausage, thickened with a bacon dripping roux and sour cream. Old-world comfort food that sticks to your ribs.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Lasagna noodles rolled around a broccoli, mushroom, and cottage cheese filling, baked in marinara sauce. A fun vegetarian twist on classic lasagna that looks as good as it tastes.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.