10,000 icing recipes

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Mmmmm...Good! The ingredients are flexible you can add or leave out whatever you want on it. Also I sometimes use mozarella cheese instead of the swiss ...so use whatever cheese you like.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

Loaded Vegetable, Lima Bean and Fennel Stew recipe

Maine fish chowder simmers fresh haddock, potatoes, and onions in salt-pork-rendered fat and milk for a creamy, old-school New England chowder. No flour, no thickener, just pure fish flavor.

Callos a la Madrileña is a classic Madrid tripe stew slow-simmered with chorizo, ham, pig's foot, white wine, and smoky paprika. Rustic Spanish comfort food at its finest.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Smooth, rosy pimiento soup made with chicken broth, half-and-half, and a hint of hot sauce. Ready in 30 minutes flat, this Southern charmer is comfort in a cup.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

Minnesota-style hamburger hot dish with ground beef, egg noodles, American cheese, celery, and olives in a tomato-ketchup sauce. A one-pot comfort food classic that simmers in 30 minutes.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.