6,488 sheet recipes

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.

Melty Monterey Jack cheese dip with sautéed bell peppers, mushrooms, and a splash of sherry. Scoop it up with warm flour tortillas for a quick Mexican-style appetizer.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Three-ingredient French chocolate praline dessert sauce: semisweet chocolate melted into heavy cream with praline folded in or sprinkled on top. Ready in 10 minutes.

Easy French onion tart piles deeply caramelized Vidalia onions onto a buttery puff-pastry base with a raised golden border. A Parisian bistro appetizer that slices into handsome party wedges.

Handmade liqueur-filled chocolates with a kirsch or Chambord fondant center coated in semi-sweet chocolate. These molded truffles make a sophisticated homemade candy gift for holidays and special occasions.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Classic pecan pie loaded with semi-sweet chocolate chips, baked low and slow until golden and set. Garnished with chocolate-dipped pecans and whipped cream.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Soft batch chocolate chip cookies using a clever two-temperature baking technique for chewy centers with golden edges. A small-batch recipe that makes exactly 13 cookies.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Triple chocolate pie with a from-scratch chocolate crust, airy chocolate chiffon filling with unsweetened chocolate, and grated semi-sweet chocolate on whipped cream. Three chocolates, one show-stopping pie.