10,000 icing recipes

Broiled marinated vegetables with baby squash and Japanese eggplant in a soy, lime juice, ginger, garlic, and cumin marinade. An Asian-inspired side dish with bold, tangy flavors.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Halloween spider cake made from two bowl-shaped cakes filled with green Jello, frosted black with licorice legs and gumdrop eyes. Oozes green goop when sliced.

Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.

Halloween spider cake filled with green Jello that oozes when sliced, frosted black with licorice legs and gumdrop eyes. Gross, fun, and unforgettable.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Nuclear Waste cocktail with blue curacao and Irish cream liqueur topped with cider for a murky, sci-fi green drink. A deliberately ugly Halloween party drink that tastes surprisingly good.

Garlic shrimp and vegetables stir-fry with celery cabbage, water chestnuts, peas, and green onions in a soy-cornstarch sauce. A 40-minute Chinese-style dinner served over rice.

Greek beef saute: sliced sirloin with onion and red pepper in a red wine demi-glace spiked with orange zest and oregano. Restaurant flavors on the table in 25 minutes over couscous or rice.

Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.

Arni kapana is a traditional Greek lamb stew with lemon, tomatoes, and a hint of cinnamon. The lamb gets a one-hour lemon marinade before browning, then simmers in spiced tomato sauce for two hours.

Oyster sauce chicken (ho yow gei) is a classic Cantonese broiled chicken marinated in oyster sauce, soy, ginger, and garlic. The marinade caramelizes under the broiler into a glossy savory glaze.

Szechuan chicken stir-fry with cornstarch-coated chicken breast, garlic, soy sauce, vinegar, and a hot kick of cayenne. The classic American-Chinese takeout dinner ready in 35 minutes.

Pineapple squash is a zero-waste tropical syrup made from the peel and core of a fresh pineapple, simmered with sugar and brightened with lemon juice. Mix with cold water for a homemade summer cordial.