10,000 sweet recipes

Salmon corn chowder with bacon, creamed corn, potato soup, and Old Bay seasoning. A thick, creamy chowder using canned salmon and pantry shortcuts for a fast weeknight bowl.

Fudgy peanut butter brownies baked in a pie plate, cut into wedges, and loaded with ice cream, homemade chocolate sauce, and crunchy toasted peanuts. The ultimate brownie sundae.

Hearty kabocha squash chowder with smoky bacon, sweet bell pepper, and fresh thyme. Chunks of golden squash thicken the broth as they soften. Topped with smoked almonds for crunch.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Crumbled silken tofu scrambled with mushrooms, red pepper, green olives, scallions, and a hit of turmeric for color. Vegan, protein-packed, and ready in 40 minutes.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.

Slow cooker chicken chili with browned thighs, dried navy beans, crushed tomatoes, green chiles, and sharp cheddar. Set it in the morning, come home to a bowl of smoky, spicy comfort.

Pumpkin praline pie hides a buttery pecan-praline layer beneath spiced pumpkin filling in a hot-water pastry crust. A Southern Thanksgiving pie that outshines the standard version.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

Six pounds of beef and venison cubed and simmered in cast iron with beer, whiskey, cola, ancho chiles, jalapeños, cayenne, and hot sauce. This is not a chili for the faint of heart. Bring a cold drink.

Saddlebag chili with ground brisket, bacon fat, beer, sour mash whiskey, and eight whole jalapeños. A boozy, smoky cowboy-style chili built for the long simmer.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.