10,000 icing recipes

Feel the island fever with this succulent chicken dish that has a wonderful fruity flavor.

Spice-rubbed chicken baked crisp then simmered with okra, tomatoes, bell peppers, celery, and onions in a thick, aromatic Louisiana-style gumbo. Ladle it over rice and taste the bayou.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Learn how to make stuffed grape leaves, AKA dolmas, a classic Mediterranean appetizer or snack; stuffed with lemon dill rice, these vegetarian grape leaves are tantalizingly delicious.

'BULKOKEE' is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles.

Chinese vegetarian eggplant and tofu stir-fry. Asian sweet and sour flavor.

Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.

Refreshing Middle Eastern cucumber yogurt salad with garlic and mint. This creamy, cooling side dish pairs beautifully with spicy grilled meats, rice dishes, or warm flatbread.

Cubed round steak simmered in a tangy sauce of ketchup, vinegar, and Worcestershire until fork-tender, served over rice or noodles.

Sliced potatoes tossed in a warm bacon-vinegar dressing that's tangy, slightly sweet, and utterly addictive. This traditional hot German potato salad is ready in 30 minutes.

In a Cretan zacharoplasteion (sweet shop), we were so intrigued by these coconut pastries (among the newer breed) that I tried them at home. You can expect the potato pastry to be a bit difficult to manipulate, and you can also anticipate compliments on the results. Attractive and tasty, not excessively sweet.

Korean-style hot and spicy short ribs marinated 24 hours in soy sauce, sesame oil, ginger, garlic, mirin, and toasted sesame seeds. Scored to the bone for maximum flavor, then oven-roasted until caramelized.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.