1,966 sweet recipes

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Peanut butter oatmeal cookies with rolled oats and your choice of chocolate chips or chopped peanuts. Chewy centers, crisp edges, and a 5-dozen yield from one batch.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Rich chocolate bundt cake packed with chocolate chips, pecans, and sour cream, soaked in butterscotch cream and topped with whipped cream and crushed Heath bar. Triple-threat decadence.

Moist tube pan cake packed with chopped apples and chocolate chips, spiced with cinnamon, nutmeg, and cocoa. Bakes low and slow for a tender crumb. The fall baking recipe you didn't know you needed.

Moist date cake with chocolate chips and walnuts scattered on top. Chopped dates soaked in boiling water keep the crumb incredibly soft. A vintage sheet cake that's easy to love.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Fudgy cocoa cookie balls loaded with chocolate chips, dipped in melted white chocolate, and rolled in festive sprinkles. Kid-friendly, bite-sized, and gone in seconds.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.

Authentic Ukrainian varenyky with tender egg yolk dough and two classic fillings: creamy potato-cheese and tangy sauerkraut-bacon. A from-scratch dumpling recipe worth every fold.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

An exotically spiced spaghetti sauce with meat -- This is a very adaptable sauce which can be used in any recipe requiring tomato sauces.