7,675 lemon icing recipes

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.

Scalloped corn deluxe casserole with fresh corn kernels, sharp cheddar, rose wine bechamel, and a buttery cracker-crumb topping. A retro side dish with serious holiday-table presence.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.

Curried shrimp in coconut milk with a freshly toasted and ground spice blend of cumin, coriander, cinnamon, cloves, cardamom, and dried chiles. Poblano peppers and tomatoes round out this aromatic, from-scratch curry.

Sour cherry fruit slump: tart cherries and summer berries bubbling under tender buttermilk dumplings, finished with cinnamon sugar. An old-school stovetop dessert that's faster than a pie.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

This moist and delicious cake is made with marshmallows and a bit of orange juice which gives it that rich taste.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.

Flourless-style chocolate almond torte with fresh raspberries and framboise, layered with raspberry jam glaze and a poured chocolate ganache. A showstopping French-inspired dessert.

Stuffed pork tenderloin birds: pounded pork loins rolled around a sage-bread stuffing, marinated in honey, soy, and cinnamon, then grilled and basted until glazed. A showstopper grill dish.