10,000 fat free recipes

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Make a cup of nice tea for yourself instead of coffee, a different refreshing taste!

Quick and easy grouper (fish) with a horseradish sauce.

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Favourite Moroccan Chicken with Preserved Lemons recipe

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.

Vietnamese vegetable platter arranges fresh lettuce, cilantro, mint, basil, cucumber, scallions, and bean sprouts alongside rice rolls or grilled meats. The essential wrap-and-dip accompaniment.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

Broiled flank steak (London broil) with lemon-garlic oil baste and buttery sauteed onions. Sliced thin against the grain for tender beef in 30 minutes flat.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Live blue crabs steamed in beer, vinegar, and Old Bay-style seafood seasoning until bright red. A classic Chesapeake Bay crab feast recipe that's simple, messy, and absolutely worth it.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.