2,324 icing recipes

Creamy potato and cucumber soup with heavy cream, dill, and grated scallion. Potatoes riced until silky smooth, with tender cucumber pieces in every spoonful. Served hot.

In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.

Quick microwave chicken curry stir-fry tossed with crunchy peanuts, sweet chutney, coconut, and currants over wild rice. A 35-minute weeknight dinner with zero stovetop cleanup.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.

Creamy peanut sauce for pasta made with peanut butter, tahini, soy sauce, rice vinegar, and orange juice. Blends up in one minute flat for a rich, tangy vegetarian noodle dish.

No-cook tuna rice salad tossed in a tangy sweet-and-sour vinegar dressing with fresh tomatoes, red onion, celery, scallions, and green peas. Low-fat, filling, and ready in 20 minutes from pantry staples.

Thai-style fried rice with red curry paste, green beans, and garlic, finished with fresh cucumber, cilantro, and scallions. Ready in 30 minutes, vegetarian, and easily made gluten-free.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Creamy Indian dahl soup blended silky smooth with split peas, mung beans, basmati rice, and vegetables. Spiced with garam masala, cumin, coriander, and a hit of asafetida.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Sweet and sour chicken breast with pineapple, peppers, and carrots made two ways: crockpot (8-10 hrs) or oven (2 hrs). Tapioca thickens the sauce without any fuss. Serve over rice.

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

Orange-glazed ham for two in 10 minutes flat: sliced cooked ham and celery microwaved with mandarin oranges in a quick cornstarch-thickened ginger sauce. Weeknight dinner, dorm-room friendly.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.