10,000 icing recipes

Ginger-Glazed Salmon Steak on Basil Mashed Potatoes with Sesame Asparagus recipe

A Vietnamese twist on meat sauce with ground pork, fresh tomatoes, fish sauce, lime, and serrano chilies served over steamed rice. Ready in 30 minutes flat.

This Tex-Mex chicken and rice casserole layers creamy sour cream rice with a cumin-spiced tomato chile sauce, melted cheddar, and crunchy corn chip topping. Easy weeknight dinner for 6.

Layered brown rice casserole with white beans, corn, tomatoes, and tamari sandwiched between two layers of cooked rice. A hearty vegan one-dish dinner with no added oil.

Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.

A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.

Cajun turnovers stuffed with the holy trinity of onion, bell pepper, and celery plus long grain rice, mushrooms, and hot sauce, wrapped in flaky crescent dough. A Festival favorite.

Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Chickpea salad with yellow summer squash marinated in lemon juice, garlic, parsley, and a touch of cayenne. No oil, no cooking, just bold bright flavor that deepens as it chills.

Grilled turkey breast kabobs with bell peppers, onion, mushrooms, and pineapple chunks. Basted with pineapple juice for a sweet, caramelized char.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.