8,375 fat free recipes

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

Hearty cabbage soup with stewing beef simmered into a rich broth, then loaded with tomatoes, green beans, carrots, and a whole head of chopped cabbage. A filling one-pot meal.

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Pina colada layer cake with a rum-soaked chiffon base, crushed pineapple filling, coconut buttercream frosting, and toasted coconut. The cocktail, in cake form.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Fresh apple and pecan cake packed with 4 cups of sliced apples and a full cup of nuts. Cinnamon-spiced, oil-based for a moist crumb that stays tender for days. Bakes in a 9x13 pan.

Simple sourdough rye bread for the bread machine with rye flour, eggs, and just a handful of pantry staples. A dense, chewy loaf with deep rye flavor and minimal effort.

Soft pumpkin cookies with white chocolate chips, pecans, brown sugar, and pumpkin pie spice. Baked low and slow for a cakey, tender fall cookie.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Portuguese rubble soup with dried red beans, bacon, pumpkin, turnips, carrots, potatoes, and hand-torn cabbage. Even better with a ham bone simmered in the pot.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.