10,000 icing recipes

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Chicken with thin noodles in a Asian inspired peanut sauce.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

An easy chicken strips recipe perfect for a weeknight dinner.

Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.

Easy chicken broccoli casserole with Rice-a-Roni, creamy chicken soup, and melted cheddar. A hint of curry powder gives this cozy weeknight bake a warm, unexpected twist.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Vegetarian rice nut loaf packed with brown rice, sharp cheddar, walnuts, sunflower seeds, and sesame seeds. Sliceable and served with spaghetti sauce.

Authentic Pad Thai with chicken, shrimp, fried tofu, rice noodles, and tamarind-fish sauce dressing. Topped with crushed peanuts, bean sprouts, lime, and cilantro.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.

Chinese-style salsa with sautéed shiitake mushrooms, teriyaki, fresh tomato, scallions, and sesame oil. A savory umami-loaded dip with chili heat and bright cilantro lift.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Whole chicken steamed then wok-smoked over tea leaves, cassia bark, star anise, and rice for deeply aromatic, mahogany-skinned Chinese smoked chicken. A showstopper Hunan technique with layers of warm spice and sesame.

Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.