10,000 icing recipes

A Caribbean-inspired ground beef stew loaded with briny capers, green olives, sweet currants, and warm spices like cinnamon and cloves. Served over rice for a bold, savory-sweet one-plate dinner.

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.

Retro curry-style ground beef skillet with tomatoes, apple, raisins, coconut, and chutney cooked with rice in one pot. A mild, sweet-savory Indian-inspired weeknight dinner.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

Pearl barley with mushrooms, tomatoes, and onion cooked hands-free in a rice cooker. Seasoned with Worcestershire and garlic, this dump-and-go meal is ready in 45 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.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

My older sister made this recipe and just called it "Chinese." Very cheap,simple and delicious! What could be better? Enjoy!!

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

White fish poached in fresh orange juice and white wine with shallots, leeks, and sorrel or spinach. A light, elegant dinner for two with a silky citrus sauce, ready in 30 minutes.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Steamed shrimp dumplings with ground turkey, dried mushrooms, and green onions wrapped in wonton skins. Served with a soy-ginger-honey dipping sauce, these 24 bite-sized parcels are a lighter take on dim sum favorites.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.