10,000 icing recipes

Scrambled eggs with golden pan-fried sweet potatoes, crispy bacon, ground red chiles, and sliced green onions. A hearty Southwestern breakfast skillet that puts regular hash browns to shame.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Easy taco soup with ground beef, kidney beans, corn, and tomatoes, simmered with taco seasoning for a 30-minute Tex-Mex dinner. Top with avocado, cheese, sour cream, and crushed corn chips.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.

Fresh porcini tomato sauce with white wine reduction, garlic, and ripe tomatoes. A quick vegetarian pasta sauce ready in 30 minutes with earthy, rich flavor.

A quick and easy way to use up your leftover by making this delicious spread.

Onion and prosciutto tart on puff pastry with thyme, rosemary, and black olives. A savory French-style tart with slow-cooked onions and salty cured ham on a flaky, golden crust.

Greek beef stew braised with tomato paste, red wine vinegar, whole white onions, and mushrooms, finished with melted Monterey Jack cheese. A hearty stifado-style one-pot dinner.

Fresh Willapa Bay oysters baked on the half shell with cognac-green peppercorn butter, fresh herbs, and melted Gruyere. A showstopping Pacific Northwest appetizer ready in 30 minutes.

Lime-marinated grilled turkey breast pounded thin and served with fresh tomato-cilantro-jalapeno salsa. A lean, Southwestern-style main dish that grills in under 15 minutes.

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Ground beef, tomatoes, green olives, and cottage cheese baked in a cornmeal batter until set and golden. All the tamale flavor without the husks or the fuss.

Hearty bean soup simmered with ham, tomatoes, and herbs in chicken stock. A slow-cooked mixed bean soup that doubles as a thoughtful mason jar gift for the holidays.