4,368 icing recipes

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Pesto potato salad with steamed new potatoes, fresh tomatoes, red onion, and celery in a basil pesto, mayo, and yogurt dressing. Includes homemade pesto recipe.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Venison shortcake with ground venison or elk in a savory mustard-ketchup gravy, piled between homemade biscuit halves. A rustic hunter's meal with from-scratch biscuits.

Fisherman's Catch sandwiches are kid-friendly fish-shaped bread sandwiches filled with canned salmon, cream cheese, and cucumber, decorated with cucumber slice "scales."

Posole with hot Italian sausages, golden hominy, green tomatoes, onions, and oregano in a tomato-based broth. A Mexican-Italian fusion stew served in bowls with lime slices and warm tortillas.

Beef stick lima bean casserole with summer sausage, tomatoes, chili powder, oregano, and melted cheddar cheese baked low and slow. Dried limas soaked overnight, simmered, then baked for 2 hours in a spiced tomato sauce.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

30-minute Tex-Mex ground turkey chili with pinto beans, bell pepper, picante sauce, chili powder, and cumin. A leaner weeknight chili that doesn't skimp on smoky, warming flavor.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Diabetic-friendly free green salad mixes romaine, iceberg, spinach, and endive with radishes, cucumber, and celery for a low-carb, low-calorie bowl that fits any meal plan.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.