4,368 icing recipes

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

Cauliflower coconut soup spiced with cumin, turmeric, coriander, and ginger, finished with coconut cream and borlotti beans. A hearty vegetarian soup with warming Indian-inspired flavors.

Lentil and spinach soup brightened with lemon juice, coriander, and a slick of olive oil. A vegan, gluten-free Middle Eastern-style soup served with pita. High in fiber, low in fuss.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Cold ramen noodle salad with shredded cabbage, cheddar cheese, and a tangy vinegar-mustard dressing. A crunchy, budget-friendly side dish that chills in under an hour.

Treat your family to this succulent and scrumptious lasagna that's fun to make and eat!

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Grilled stuffed calamari filled with garlicky sun-dried tomato breadcrumbs, thyme, and parsley. Topped with a fresh Roma tomato and chive sauce. An impressive Italian seafood main course.

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.