10,000 sweet recipes

Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.

Italian focaccia studded with olives, pine nuts, and roasted red peppers, finished with fresh basil and cracked pepper. A puffy, dimpled flatbread perfect for antipasto boards and sandwich bases.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Patout's Cajun hot crab dip with sweated trinity vegetables, fresh crab meat, heavy cream, three peppers, and Tabasco. Bayou-style appetizer for parties and game day.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Japanese-inspired rice salad with a wasabi, rice vinegar, and sesame oil dressing. Tossed with crunchy cucumber, red bell pepper, and scallions for a zesty cold side dish.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

Market pasta salad with shell pasta, broccoli, zucchini, red pepper, and cheddar in a Dijon-lemon dressing with Worcestershire and Parmesan. A colorful vegetarian side.

Penne with pumpkin cream sauce, red bell pepper, and fresh nutmeg finished with Parmesan. A cozy fall pasta for two that uses canned pumpkin puree for a silky, savory sauce in under 35 minutes.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon.

A hearty beef chili soup enriched with melted Jarlsberg cheese, kidney beans, tomatoes, and bell peppers. Served with garlic-chili butter crispbreads topped with more melted Jarlsberg.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.