2,098 icing recipes

Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

No-bake peanut butter candy squares with toasted rice cereal, marshmallow creme, and butter. Chewy, crunchy, and only four ingredients.

Avgolemono, classic Greek chicken lemon soup with rice and a silky egg-lemon liaison. Just 5 ingredients for a bright, velvety soup with tangy citrus warmth.

Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

Stir-fried crabs with ginger and green onions in a classic Cantonese wok preparation. Fresh crab cooked fast over high heat with garlic, rice wine, and soy sauce.

Ginger-infused rice made by frying fresh minced ginger in oil before simmering with short-grain rice. A fragrant, simple side dish that pairs with stir-fries, curries, and grilled meats.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.