10,000 fat free recipes

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

Reuben casserole layers buttered egg noodles with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Topped with rye cracker crumbs and caraway seeds.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Fruit-filled puffs made with matzoh cake meal instead of flour, stuffed with fresh strawberries and kiwi, piped with whipped topping, and drizzled with chocolate syrup. A Passover-friendly choux pastry dessert.

Cilantro potato salad dressed in a homemade cilantro-garlic mayonnaise made from scratch in the blender. A bold, herby twist on classic potato salad.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

Ground turkey, corn, diced potatoes, and canned tomatoes simmered into a thick, hearty chowder finished with a swirl of evaporated milk. This filling one-pot soup is comfort in a bowl and ready in under an hour.

Finnish butter cookies with almond extract, brushed with egg white and topped with sugar and ground almonds before baking. Delicate, crisp shortbread-style cookies with a nutty sparkle.

Farfallette Dolci are Italian bow-tie fried pastries flavored with orange and almond, tied into loose knots and dusted with powdered sugar. A traditional Italian Carnevale sweet with a crisp, delicate shatter.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

Maple walnut squares with a brown sugar shortbread crust topped with a chewy maple syrup filling and chopped walnuts. A New England take on the classic pecan pie bar.

Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it's rich enough to satisfy any serious chocolate craving.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Satisfy your hunger in no time with this savory soup that doesn't take a lot to make!