10,000 sweet recipes

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Quick-mix coconut macaroons that come together in minutes with no special equipment, baking up into sweet, chewy cookies with toasted coconut flavor.

Chewy coconut macaroons with crispy golden edges, made with just four simple ingredients and slow-baked until the shredded coconut turns toasty and sweet.

Sweet grilled corn and cherry tomato salsa. A quick and easy side that highlights the end of summer corn and cherry tomatoes from the garden.

German cabbage rolls (kohlrouladen) stuffed with ground beef, rice, and onion in a sweet-tart tomato sauce thickened with gingersnap crumbs. The Old World comfort dish.

Golden French toast stuffed with warm blueberry-maple compote and dusted with powdered sugar. Make weekend brunch feel special with this sweet sandwich.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Try this tantalizing seafood pasta dish that will add a new flavor to your cooking style and feed your hunger.

This sweet, sour yet savory salad has apples, celery, raisins, and toasted walnuts; tossed with a yogurt and mayonnaise dressing that makes the salad creamy and tasty.

Elegant mixed greens with crispy prosciutto, sweet shrimp, and crystallized ginger in sesame-rice vinegar dressing. Light yet satisfying salad ready in 20 minutes.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Trifle cheesecake on a coconut macaroon crust with sweet sherry, sour cream, and a strained raspberry preserve topping. Finished with whipped cream and slivered almonds.

Roasted squash and apple gave the soup lots of yummy flavor, chopped hazelnuts added some crunchy texture and nuttiness. We served it with a savory pie together, perfect. Or you can serve the soup with a loaf of good bread.