10,000 fat free recipes

Quick and easy butterfly soup made with bow-tie pasta, canned tomato soup, and a splash of lemon juice. A kid-friendly lunch ready in 40 minutes flat.

Turn your favorite soda into homemade jelly with just 4 ingredients and 15 minutes. A fun, easy canning project that works with any carbonated beverage from grape soda to cola.

Savory potato muffins with mashed potatoes, potato starch, Swiss cheese, and thyme. A fluffy, herb-scented savory muffin that uses leftover mashed potatoes in the batter.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Baked ziti casserole loaded with ground beef, green beans, corn, chunky tomatoes, and melted sharp cheddar in a creamy mushroom soup base. Feeds six and comes together in about an hour.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Sweet, sour and crunchy! I don't think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

Round steak pounded with flour, browned, then slow-baked with sliced onions, tomatoes, and Worcestershire until fork-tender. Old-school comfort food over rice or mashed potatoes.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Expert guide to working with delicate phyllo dough without tearing or drying. Essential techniques for handling paper-thin pastry sheets for spanakopita, baklava, and more.

Three-ingredient microwave fudge spiked with bourbon and a hint of orange extract, set on a bed of slivered almonds. Rich, boozy, and ready in 10 minutes.

Black licorice chocolate spiders are a 2-ingredient Halloween treat. Twizzler legs and melted chocolate form creepy little spiders kids can make themselves. No baking required.