10,000 sweet recipes

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Try this scrumptious corn casserole that tastes wonderful with baked fish or grilled chicken.

Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

Scandinavian almond ring coffee cake with ground almond filling, cardamom, and sweet sherry - rolled, shaped into a ring, and scissor-cut for a beautiful fanned crown.

Raspberry gems are delicate sandwich cookies with a sour cream pastry dough, raspberry jam filling, dipped in semi-sweet chocolate and sprinkled with almonds. A gorgeous holiday cookie tin addition.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

New York cupboard soup made entirely from pantry staples: canned chicken, black beans, corn, mushrooms, roasted red peppers, and orzo in chicken broth. A filling 25-minute soup from the shelf.

Jalapeño grilled chicken basted in a sweet and spicy homemade barbecue sauce with ketchup, brown sugar, vinegar, and jalapeños. Backyard BBQ flavor with a real kick.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

A succulent dish that has a spicy taste everyone in your family will love!

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.