1,204 sheet recipes

Eggnog truffles piped into homemade semi-sweet chocolate cups. Milk chocolate and eggnog ganache in a crisp dark shell, perfect for holiday candy boxes and gifts.

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.

Chicken and mushroom saute with shallots, zucchini, and sun-dried tomatoes finished with balsamic vinegar. A one-skillet dinner loaded with vegetables and fresh thyme.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Fish fillets nestled in spinach with sauteed onions, garlic, white wine, and tarragon, grilled in foil packets over medium coals. A low-calorie, no-mess grilled fish dinner for summer cookouts.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Marinated cucumber and red bell pepper salad: crisp cucumber, sweet pepper, and slippery bean thread noodles tossed in Italian dressing and basil, chilled until they soak up the tang. A light, make-ahead salad.

Three-layer mint chocolate candy with dark chocolate on the top and bottom and a green peppermint white chocolate center. No-bake fudge-style squares made with sweetened condensed milk and just six ingredients.

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.

Retro cola Jell-O mold with cream cheese and dark cherries. This fizzy, creamy gelatin dessert comes together in 5 minutes and sets into a wobbly showstopper your potluck crowd will fight over.

This savory dish can be served as a side dish or with crusty bread and crackers.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Bacon-wrapped hot dogs stuffed with sharp cheddar and tangy pickle relish, broiled until crispy. The ultimate loaded frank for cookouts and game day parties.

Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.