10,000 icing recipes

Rhubarb cream pie with a tender custard filling and a glossy peaked meringue top. Diced rhubarb bakes into a sweet-tart cream base before meringue made from the reserved whites finishes the pie under high heat.

Molletes - Mexican open-faced sandwiches with refried beans, melted Oaxaca cheese on toasted bolillos, topped with fresh salsa fresca. A classic Mexican street food breakfast or snack.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Tomato basil mussels: fresh mussels steamed open in a broth of white wine, garlic, diced tomatoes, basil, and hot sauce. A 15-minute Mediterranean dinner served in its own briny-tomato broth.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

Crispy fried tortillas wrapped around a chicken filling.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Palouse lentil soup with crispy bacon, onion, celery, carrots, and garlic simmered in chicken broth with marjoram. Named for Washington's lentil-growing capital, ready in 40 minutes.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Fresh citrus vinaigrette with diced orange, grapefruit, lime, and lemon segments in olive oil, champagne vinegar, soy sauce, ginger, pink peppercorns, and cilantro. Restaurant-quality.

Bread machine chile cheese bread with sharp cheddar and diced green chiles. Dump-and-press yeast loaf, soft crumb, spicy-savory, ready in one hour.

Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.

German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.

Fat-free fiesta pasta salad tosses rotelle with red onion, corn, green chiles, jalapeño, and cilantro in a chili-cumin Italian dressing. A potluck-ready Tex-Mex side that gets better as it sits.

Jalapeno corn muffins with diced green chiles, sour cream, and a tender cornmeal crumb. A 33-minute Tex-Mex side that pairs perfectly with chili, soup, or barbecue.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.