4,368 icing recipes

Peanut butter balls rolled in coconut and shaped into spiders with licorice legs and raisin eyes. A fun no-bake Halloween craft snack kids can make in 10 minutes.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

A simple and easy recipe that is perfect for those who would love to know how to make tofu.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.

Cumin-spiced black beans simmered with sauteed onion, garlic, and lemon juice, served over brown rice or whole wheat couscous. A budget-friendly, protein-packed vegan meal.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.