10,000 sweet recipes

A no-bake chocolate chestnut loaf with dark chocolate, butter, chestnut puree, and brandy. Chilled overnight into a dense, sliceable terrine. Serve with piped cream or marron glace.

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.

If your kids like the fruit gelatin snacks, they'll love these chocolate snacks.

Easter breakfast casserole with sausage, eggs, sour cream, bell peppers, and onions. A simple 5-ingredient baked egg dish that feeds a crowd on holiday mornings.

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.

Handmade chocolate shells filled with white chocolate mousse flavored three ways: creme de menthe, creme de cacao, and Cointreau. An elegant no-bake chocolate dessert.

Pennsylvania Dutch pickled bell peppers stuffed with shredded cabbage, salt, and yellow mustard seeds, then submerged in cold vinegar. Old-fashioned cold-pack pickle that keeps for months without canning.

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

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.

Stained glass cookies, a no-bake chocolate log studded with mini marshmallows and walnuts, rolled in flaked coconut and sliced to reveal a mosaic window pattern. A classic Christmas cookie tray favorite.

Penny sous are handmade peanut butter ganache truffles dipped in tempered chocolate and topped with a single toasted peanut. Four-ingredient chocolatier-level dessert.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Sigi's chocolate torte: store-bought pound cake layered with a silky chocolate ganache-style icing made in a blender. Four-layer torte ready for the fridge in 30 minutes.