2,098 icing recipes

Chicken royale wraps pounded chicken breasts around walnut-crusted Boursin and spinach, then bakes them in a raspberry-wine reduction. An impressive stuffed chicken dinner that comes together in 40 minutes.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Savory wild rice dinner muffins with Parmesan, Italian seasoning, and garlic. A quick bread side dish that pairs with soups, stews, and roasted meats.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

A simple salad with big health credentials: avocados are an excellent source of good fats, and more recently have been shown to also inhibit inflammation when eaten in combination with foods that typically trigger it. They are also a rich source of potassium (which balances sodium to keep blood pressure levels stable) and vitamin E, an important antioxidant.

Beet greens are sauteed with ginger, garlic, scallions and tossed with soy sauce, chili bean sauce, sesame oil, and sesame seeds. A tasty and light stir-fry that can be served as a side dish or with some rice, or a few slices of bread to become a light meal.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.

This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Homemade licorice liqueur made by steeping real licorice root in vodka for a week, then sweetening with sugar syrup. Three ingredients, two weeks, and a bold anise-flavored spirit.

No-bake butterscotch chow mein candy clusters with salted peanuts. Only 3 ingredients melted in a double boiler and dropped on wax paper. A classic holiday candy that kids love to make.