10,000 fat free recipes

Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that's equal parts sweet, tangy, and crisp.

Red bell peppers stuffed with spiced ground beef, rice, toasted walnuts, raisins, and olives, then baked until tender. A one-dish dinner with sweet and savory filling.

Easy beef stroganoff with thin-sliced steak, mushrooms and onions in a creamy sour cream sauce shortcut with A.1. steak sauce. A quick weeknight skillet dinner served over egg noodles.

Slow cooker shredded beef barbecue recipe with a homemade barbecue sauce that’s sweet and tangy—perfect make-ahead beef BBQ for a summer cookout or potluck.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

Drunken pioneers pasta: wagon wheels topped with sauteed peppers and onions in a quick red wine and beef-stock sauce with basil and rosemary. Pantry weeknight pasta in 25 minutes.

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Ground almonds and cinnamon fold into stiff meringue to create these chewy Italian amaretti cookies where lemon zest and vanilla cut through the sweetness with bright, aromatic notes.

Orange rice cooked in the microwave with orange juice, fresh orange zest, and orange sections folded in before serving. A fragrant, citrusy side dish ready in 30 minutes.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Pepper poached pears simmer in white wine with black peppercorns, ginger, cinnamon and a whisper of chili heat, then chill in a syrup reduced from the poaching liquid. An elegant, lightly spiced dessert.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Grilled turkey breast slathered in canola oil, seasoned with salt, pepper, and cayenne, then slow-grilled over charcoal for an hour. Optional butter and hickory wood add smoky bacon-like flavor.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.