10,000 icing recipes

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.

Molded crab dip with cream cheese, cream of celery soup, scallions, and gelatin for a sliceable appetizer. Vintage party fare made for crackers.

Vegan refried beans with pinto beans, Spanish onions, cumin, garlic powder, and coriander. Skip the lard, keep the deep flavor with toasted spices and slow-baked finish.

Chunky turkey vegetable soup with sweet potatoes, broccoli, zucchini, and a half-and-half cream finish. A hearty post-holiday soup loaded with vegetables and leftover turkey.

Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.

A whole hen simmers until tender, then the broth does double duty cooking the spaghetti and building a rich 3-hour tomato sauce with mushrooms and bell peppers. Layered with cheese for a hearty Southern casserole.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.