2,881 icing recipes

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Add a little zing to the old Green Bean Casserole recipe with a spicy version made for 21st Century taste buds. This is not your grandmas Green Bean Casserole.

With several fresh fruits, this summer salad impresses everyone!

Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Turn leftover turkey into crispy corn tortilla tacos loaded with a spicy tomato-onion filling, mashed avocado crema, shredded lettuce, and Monterey Jack. A healthy post-Thanksgiving dinner in under 40 minutes.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.