10,000 icing recipes

A quick and easy spread for crostini - little toasts. Easy to pepare for last minute company. Very fresh and light tasting, quite healthy too!

Cheesy, juicy and delicious! Black bean, corn and salsa are a flavorful combination, melted cheese inside and outside adds extra oozy cheesiness.

Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

A great summer relish to serve with chips or as a topping for hamburgers off the grill.

Buttermilk jalapeno cornbread with white and yellow cornmeal, diced tomatoes with green chiles, and fresh jalapeno. Southwestern twist on Southern classic.

Quick and easy rendition of a classic. Serve these garlicky marinated shrimp over or tossed with your favorite pasta.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Fresh citrus vinaigrette with diced orange, grapefruit, lime, and lemon segments in olive oil, champagne vinegar, soy sauce, ginger, pink peppercorns, and cilantro. Restaurant-quality.

Veggie burgers with lentils, carrots, cashew with a hint of curry.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Grapefruit, orange and watercress create this refreshing and light salad. Great to serve before or after any heavier fat laden meal to clean the palate. Also good to incorporate some fall and winter fruit.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.

A sophisticated French American twist on Quesadillas - Bacon, Lettuce and Tomato with some creamy goat cheese... num num.