1,572 fait recipes

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Sourdough blueberry muffins made with whole wheat flour and sourdough starter for a tangy, tender crumb. Mixed by hand and baked until golden.

Pasta pizza with a crispy angel hair crust pan-fried in olive oil, topped with sauce, peppers, olives, and melted mozzarella. A fun skillet dinner that's lighter than traditional pizza.

Creamy salmon spread with cream cheese, scallions, and liquid smoke. Just 5 minutes to mix and chill for a crowd-pleasing appetizer or snack.

Very low-fat Italian potato salad with red potatoes, cucumber, tomato, red onion, and olives tossed in fat-free Italian dressing. A lighter, mayo-free take on potato salad.

Banana-stuffed French toast made with cinnamon-raisin bread, egg whites, and skim milk. A lighter brunch dish with mashed banana filling and a maple yogurt topping.

No-bake chocolate minirolls made with melted chocolate, corn syrup, milk powder, and powdered sugar. Kneaded like dough, rolled, and sliced into bite-sized candy pieces.

Tomato-basil bread machine loaf with sun-dried tomatoes, basil, bran, and quinoa for a hearty sandwich bread with Italian flavors and whole-grain nutrition.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.