9,388 fat free recipes

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

White Beans, Greens & Sun-Dried Tomato Crosti recipe

Silky Bavarian cream with vanilla and almond extract, set in stemmed glasses and drizzled with fresh raspberry puree. A light, elegant no-bake dessert that's ready in 20 minutes plus chilling time.

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

Traditional Japanese yakitori with sake-marinated chicken livers and teriyaki-glazed breast skewers threaded with scallions. Smoky, sweet, savory, and ready to grill in under an hour.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.

Hawaiian fruit salad with apples, bananas, fruit cocktail, miniature marshmallows, and Cool Whip. A creamy, no-cook fruit salad that kids love, ready after a good chill in the fridge.

Buttermilk ranch dressing whisks together tangy buttermilk, light mayo, white wine vinegar, garlic, and fresh herbs for a homemade ranch that beats anything bottled. Five minutes, no special equipment.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Truffle and ahi tuna drizzled with oil and vinegar.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Strawberry oat crumble pie with fresh strawberries layered between a brown sugar oat crust and crumble topping. Serve warm or chilled for a syrupy filling.