10,000 icing recipes

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Jalapeno pizza crust made in a bread machine with bread flour, diced jalapenos, and active dry yeast. A spicy homemade dough that adds kick to any pizza without extra toppings.

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

Smooth, tangy creamed herring spread made with pickled herring, sour cream, tart apple, and onion. A no-cook Scandinavian-style appetizer ready in 20 minutes.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Bacon corn chowder with smoky bacon, sweet corn, tender potatoes, and a creamy mushroom-soup base. A pantry-friendly weeknight chowder ready in about 40 minutes.

Creamy seafood chowder loaded with tender imitation crab, potatoes, and tomatoes in a velvety milk-based broth ready in under 40 minutes for cozy weeknight comfort.

Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.

A savory and hearty soup made with succulent beef, sliced mushrooms and pearl barley.