10,000 icing recipes

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Wok-fried rice stick noodles with chicken, shrimp, barbecued pork, snow peas, and dried mushrooms in a curry-soy sauce. An authentic Singapore noodle dish ready in 30 minutes.

Italian Parmesan risotto topped with garlicky pan-toasted mushrooms. Creamy rice built one ladle of broth at a time, finished with Parmigiano-Reggiano and crowned with golden mushrooms.

Make your chicken feel special with this tantalizing recipe that can be made using your crockpot.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Sweet and sour chicken with pineapple, bell pepper, and brown sugar-vinegar sauce. Two methods included: slow cooker (8-10 hours) or oven (2 hours). Serve over rice.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Barb's China Chicken Rice stir-fries ginger-sesame marinated chicken breast with mushrooms, zucchini, cilantro, and almonds over cooked rice. A fast, one-pan Asian-inspired weeknight dinner.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.

Hawaiian mochiko chicken marinated in soy sauce, oyster sauce, and sweet rice flour, then fried until golden and crispy. A local favorite with a crunchy coating and tender, juicy bite.

These crispy, chocolaty treats keep well in the refrigerator, but they won't last long---they'll be gone in no time! Make them Mexican by adding a pinch each of ground cinnamon and cayenne pepper.

Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.