10,000 sweet recipes

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.

Shredded chicken salad with toasted walnuts, deep golden caramelized onions, fresh cilantro, and creamy mayonnaise. A hearty, flavor-packed salad served at room temperature.

Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.

Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Chocolate oat snack cake made in the microwave with brown sugar, walnuts, and a melted chocolate chip topping. Dense, chewy, and ready in under 30 minutes.

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

Easy citrus cranberry cake spoons alternating light yellow and deep red batters into a loaf pan, using cranberry juice, orange zest, and cranberry-orange relish for marbled holiday color. A festive boxed-mix shortcut perfect for tea or gifting.

Chocolate bourbon balls are no-bake holiday treats made with crushed vanilla wafers, walnuts, honey-sweetened melted chocolate, and a splash of bourbon. A Southern Kentucky tradition.

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.

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.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

Old-fashioned stuffed peppers filled with ground beef, rice, cornflakes, and eggs, baked low and slow in tomato soup. A Pennsylvania Dutch-style comfort food classic.

Grilled turkey breast kabobs with bell peppers, onion, mushrooms, and pineapple chunks. Basted with pineapple juice for a sweet, caramelized char.