7,151 light recipes

This isn't your ordinary Mom's or Campbell's over-salted Chicken Noodle Soup. Udon noodles, lemongrass, and mushrooms take the soup to the next level.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

So good chocolate toffee cooks sugar, corn syrup, and cream to soft-ball stage in three additions, then folds in melted unsweetened chocolate for a chewy, fudge-toffee hybrid candy. 64 small squares per batch.

Classic Kiwi toheroa fritters in a light beer batter with a hint of curry warmth. Minced shellfish, onion, and egg fried to a golden crisp. A cherished New Zealand recipe built around one of the rarest clams on earth.

Homemade hot caramel sauce cooked to soft ball stage with butter, half-and-half, and vanilla. A thick, pourable dessert sauce for ice cream, cake, and apple dipping.

Vassar fudge is the old-school college dorm chocolate fudge made with sugar, cream, unsweetened chocolate, and butter. The original 4-ingredient recipe that started a century-old tradition.

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

Chitty-Chitty Bang-Bang fudge cooked to soft-ball stage and beaten until it loses its gloss for a creamy old-fashioned chocolate fudge with cocoa, butter, and evaporated milk.

Chinese hot and spicy chicken stir-fried with ginger, sherry, dried chilies, and star anise pepper, simmered in a sweet-sour-savory soy sauce. Sichuan-style weeknight chicken main.

Stunning dessert with homemade tropical sorbet (guava, pineapple, or mango) scooped into crispy handmade cookie tulip cups and topped with fresh fruit.

Oyster pudding layered with buttered saltine cracker crumbs, cream, and Worcestershire sauce, baked until crusty on top. A traditional 5-ingredient New England side dish.

Microwave mushroom sauce: a creamy bechamel-style sauce built start to finish in the microwave with sliced mushrooms, butter, broth, and half-and-half. Ready in 15 minutes, no stovetop needed.