8,159 fat free recipes

Spicy peanut dipping sauce with sesame oil, soy sauce, Thai chili paste, and a creamy mayonnaise finish. No-cook sauce for satay, shrimp, and fresh vegetables.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Company apple pie is a three-pie batch showstopper with a sugar crust, lemony apple filling, caramel sauce stripes, cream cheese topping, and chopped walnuts. Built to feed a crowd.

Overstuffed vegetarian pita pockets loaded with avocado, kidney beans, cheddar, mushrooms, sprouts, and roasted cashews dressed in oil and vinegar. A colorful no-cook meal ready in 10 minutes flat.

A traditional and scrumptious garlic bread that's extremely easy to make. Can be served plain or with pasta.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Pillowy drop cookies bursting with fresh orange zest and tang from sour cream, crowned with a citrus glaze that sets into sweet perfection.

No-cook cucumber oil pickles with sliced onions in a vinegar, salad oil, celery salt, and mustard seed brine. A big-batch heritage recipe using 60 small cucumbers.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Learn how to make a variety of delicious pasta sauces that can make any meal taste amazing!

Kuba, a traditional Eastern European barley and mushroom casserole with dried mushrooms, butter, garlic, and marjoram. A hearty, earthy side dish for holiday meals and special occasions.

Pumpkin empanadas fold brandy-tender pastry around cinnamon-spiced pumpkin filling, bake golden, and get dusted with cinnamon sugar. Mexican Thanksgiving and fall dessert hand pie.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.

Lighter chocolate oat squares with low-fat yogurt and just 3 tablespoons of butter, topped with a cocoa cream cheese icing. A fudgy, moist bar that satisfies chocolate cravings without the guilt.