1,894 icing recipes

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Eggplant guacamole dip made with roasted eggplant, tomatoes, cumin, cilantro, and chili powder. A creamy, smoky avocado-free twist on classic guacamole that's naturally low fat.

Tex-Mex deviled eggs with fresh cilantro, serrano chile, scallions, and shredded cheddar. A southwestern twist on the classic deviled egg with a gentle kick and chili powder dusting.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.

Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

English muffin mini pizzas with mozzarella, tomato sauce, oregano, and your choice of pepperoni, sausage, anchovy, or mushroom toppings. Ready in 15 minutes in the microwave.

Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.