1,426 sheet recipes

Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.

Moist date cake topped with brown sugar, pecans, and chocolate chips that melt into a crunchy, fudgy self-frosting as it bakes. One pan, no separate frosting needed.

No-cook couscous tabbouleh with kidney beans, sweetcorn, beefsteak tomatoes, and red pepper dressed in lemon juice. A quick vegetarian salad ready in 25 minutes, low-fat and packed with fiber.

Turkey breast strips tossed in honey, soy, and garlic, then wok-seared with broccoli and red peppers and served over brown rice. This low-fat, 20-minute stir-fry is a weeknight winner for healthy eating without sacrificing flavor.

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Instead of trying to make dill pickles this summer, try this tasty recipe that can accompany any meal.

Chickpeas simmered in a slow-cooked Spanish sauce of bell peppers, green chili, tomatoes, garlic, and parsley. A simple, vibrant vegetarian dish ready in 45 minutes.

Double chocolate oatmeal cookies with cocoa in the dough and semi-sweet chocolate chips throughout. Chewy, fudgy drop cookies with 3 cups of oats.

Chewy granola cookies loaded with mini chocolate chips, raisins, and crunchy granola cereal in a brown sugar butter dough with cinnamon. Golden edges, soft centers.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Brownie cookies are roll-and-cut chocolate cookies with melted semi-sweet and unsweetened chocolate, walnuts, and a tender, fudgy bite. Doubles as a press-in crust for ice-cream pies.

Honey-sweetened fig bread with chopped raisins and nuts, leavened with both sweet and sour milk for a tender crumb. A vintage quick bread that bakes up dense, moist, and lightly sweet.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.