10,000 sweet recipes

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Seared beef tenderloin tossed with colorful tri-color peppers, sesame oil, and a bright white wine vinegar finish. This 35-minute stir-fry is low-carb, high-protein, and bursting with flavor.

A good spring dinner selection, light and healthy.

Spumoni slice-and-bake cookies with three layered doughs: cherry pink, chocolate, and pistachio green with rum flavoring. A colorful Italian-inspired Christmas cookie.

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.

Make-ahead chicken and wild rice casserole loaded with mushrooms, red bell pepper, celery, and low-fat cheddar. Assemble the night before and bake when you're ready. Feeds a crowd.

Three-layer old-fashioned chocolate cake with cocoa frosting and chocolate chips baked into every layer. No eggs, no butter in the cake, just deep cocoa flavor and a tender crumb.

Szechuan pasta chicken salad: a cold noodle salad with poached chicken, crunchy snow peas, bamboo shoots, peppers, and a creamy soy-sesame-chili dressing. Make-ahead party platter that improves overnight.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Chocolate nutmeg cake roll with a light sponge wrapped around a silky chocolate-nutmeg mousse filling and topped with handmade chocolate leaves. An elegant holiday dessert.

Roasted red pepper subs layer marinated peppers, homemade olive paste, creamy feta and peppery arugula on a toasted baguette. A meatless Mediterranean sandwich that eats like a real meal.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

Chocolate thumbprint cookies studded with mini chocolate chips and filled with a creamy peanut butter center. The chocolate-peanut butter combo makes these vanish from any cookie tray.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Chocolate cupcakes with a caramelized brown sugar and walnut bottom, flipped to reveal a sticky-sweet topping. Finished with a warm chocolate ganache on the sides.