2,324 icing recipes

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

A quick and succulent pie that everyone will love with dinner! Perfect for that first dinner party you were invited to.

Creamy shrimp enchilada soup thickened with blended tortilla chips, loaded with green chilies, sour cream, and cilantro. Topped with melted cheddar and mozzarella.

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Spezzatino di vitello: cubed veal braised in Burgundy wine with smoky bacon, shallots, mushrooms, and tiny white onions. This traditional Italian veal stew is rustic elegance in a bowl.

Broiled potato skins loaded with a fresh corn, black bean, tomato, and cucumber salsa with cilantro and lime, topped with melted cheese. A lighter take on loaded potato skins using Southwestern flavors.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

French coq au cidre with chicken braised in sparkling dry cider and Calvados with caramelized onions, bacon, prunes, and a bouquet garni. Normandy comfort food at its finest.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.