10,000 sweet recipes

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Asian-inspired one-pot chicken and rice with overnight soy-ginger marinade, bell pepper, snow peas, and water chestnuts. Complete weeknight dinner in one pan.

Moist chocolate sour cream layer cake with fluffy cocoa frosting, toasted nuts, coconut filling, and chocolate-dipped strawberries. A showstopper for birthdays and celebrations.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Rocky road fudge bars with three layers: chocolate brownie base, cream cheese filling with chocolate chips, marshmallow topping, and a swirled chocolate-cream cheese frosting.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.

Vegetarian ratatouille lasagna layers Provencal vegetables with ricotta, mozzarella, marinara, and bechamel between tender noodles. Meatless, hearty, feeds six.

Szechuan sliced red snapper stir-fried with tree ear mushrooms, snow peas, water chestnuts, and bell peppers in a savory garlic-ginger sauce. An authentic Chinese fish dish with wok hei.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.