10,000 icing recipes

California ricotta cake: devil's food cake layers brushed with orange liqueur, filled and frosted with sweet ricotta whipped with cream, orange zest, almonds, and chocolate chips.

Mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

A hearty Tex-Mex beef and tortilla casserole: browned ground beef in a creamy green chile and picante sauce, layered with torn tortillas and plenty of cheddar, then baked bubbly.

Leftover turkey and smoked ham layered with egg noodles in a leek cream sauce scented with nutmeg, topped with bubbly Swiss cheese. This cozy casserole turns holiday leftovers into a golden, cheesy one-dish dinner.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

A fragrant Moroccan chickpea tagine simmered with saffron, cinnamon, cumin, and ginger in olive oil and fresh tomatoes. Vegan, deeply aromatic, and ready in 35 minutes.

Velvety pureed leek and potato soup enriched with heavy cream and freshly grated nutmeg, topped with crumbled blue cheese and a shot of white wine on the side.

Creamy corn chowder with potato, creamed corn, whole kernel corn, and an egg-thickened broth. A rich, old-fashioned soup that comes together in 35 minutes.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Black bean, corn, and tomato salsa stirred together no-cook with scallions and fresh cilantro, then chilled. A chunky, scoopable vegan dip for tortilla chips, ready in minutes for any party.

Indian-spiced chicken soup with turmeric, ginger, cinnamon, and whole peppercorns. Chicken breast simmered with potatoes, tomatoes, and fresh cilantro, finished with lemon.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Onion and tomato tart with anchovies bakes caramelized onions, tomatoes, briny anchovies, and Nicoise olives on a thin yeasted crust. The Provençal pissaladière at home.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.