8,891 high fibre recipes

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Try this side dish that adds a unique look and taste to any meal!

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

Homemade hot dog relish with red and green bell peppers, onions, apple cider vinegar, and mustard seeds. A tangy, sweet canning relish that makes 8 pints for summer cookouts.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

One-pot braised pork shoulder with carrots, potatoes, turnips, and parsnips, served with steamed cabbage and a silky pan gravy. Old-fashioned Sunday supper done right.

Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

A hearty hot cereal with oat bran, shredded apple, raisins, and a hint of caraway, sweetened with maple syrup for a healthy breakfast.

Easy fruit cake made with applesauce instead of butter for a lighter, lower-fat version. Packed with mixed dried fruit, baked low and slow. No oil, no egg yolks. Makes one dense, fragrant loaf.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Milk-enriched pizza dough that bakes up tender and softly chewy with a deep golden crust. The milk swap turns standard pizza dough into a pillowier base for any topping.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

Crispy, golden Indian potato bondas made with a genius shortcut: instant mashed potatoes! Spiced with mustard seeds, turmeric, ginger, and green chilies, then dipped in gram flour batter and fried until irresistibly crunchy.