10,000 icing recipes

Vegetarian black bean chili burgers made with quinoa, cilantro, bell pepper, and warm spices. Crispy on the outside, hearty inside. Ready in 30 minutes with all the fixings.

One-skillet ham and egg breakfast with frozen potatoes, bell peppers, onion, hot sauce, and melted cheddar. Uses canned ham for a quick, hearty morning meal with no prep fuss.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.

Pasta salad with roasted red peppers, fresh basil, and mozzarella in a white balsamic and grainy mustard dressing. A bright Italian-leaning pasta salad that travels well to picnics and potlucks.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

A spicy and delicious soup made from red kidney beans, ground beef and whole kernel corn.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Seafood Gumbo From the New Basic's Cookbook recipe