10,000 icing recipes

Fresh pico de gallo with tomatillos, serrano chiles, tomatoes, cilantro, and onions. A chunky Mexican salsa with a tart twist, perfect on fajitas.

Deep-fried whole red snapper with a crispy flour coating, smothered in homemade sweet and sour sauce with pineapple, bell pepper, and onion. A showstopping Chinese-style centerpiece.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

Brie quesadillas with jalapeño-plum salsa bring creamy, buttery cheese together with sweet-tart stone fruit and a kick of chili. A 30-minute appetizer that punches way above its weight class.

the perfect lobster side dish for Thanksgiving dinner!

Three-layer apple torte: buttery shortbread crust, sweetened cream cheese filling, cinnamon-sugar apples, and slivered almonds. German-style baked in a springform.

Easy, tasty and loaded with great flavour. A great way to cook with my fall veggies that grow in my garden. I often enjoy this delicious soup with homemade bread, and I can not ask for anything better than that!

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!

Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Bacon and Swiss quiche baked in a noodle crust instead of pastry. Egg noodles line the pie plate for a crispy, carb-friendly shell filled with creamy custard and Parmesan.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.