2,510 broad recipes

Tender chicken breasts pounded thin and rolled around a savory crab, water chestnut, and Dijon filling. Baked or microwaved in 40 minutes for an impressive low-calorie dinner.

Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. Low-fat, low-sodium and delicious.

Homemade pizza dough topped with creamy Brie, silky smoked salmon, red onion rings, and a drizzle of extra-virgin olive oil. A gourmet flatbread that makes 2 pies.

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

A tasty make ahead vegetarian burger mix. Make in advance and have vege burgers ready in a flash for a quick and healthy snack or meal.

Buttermilk coffee cake with a streusel-style cinnamon-clove crumb topping made from the same dough. A tangy, tender 9x13 cake that doubles as breakfast or afternoon coffee snack. Stir in raisins or nuts. Freezes beautifully.

Sam's pizza ABM uses your bread machine to mix and rise a whole-wheat-and-cornmeal pizza dough. Roll, top with sauce and mozzarella, and bake into a crispy 14-inch pie at 475F.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Healthy yeast-raised waffles loaded with whole wheat flour, oats, cornmeal, bran, and wheat germ. Hearty, fiber-rich breakfast batter that can rest overnight for deeper flavor.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Whole wheat sweet potato biscuits with honey, apple juice, and walnuts. Dairy-free vegetarian biscuits with a tender crumb and nutty crunch.

Homemade mead recipe with honey, cloves, cinnamon sticks, and lemon. A simple beginner-friendly honey wine fermented with active dry yeast and ready to drink in about a month.