10,000 fan fan recipes

Four-ingredient low-calorie cookies made with banana, oats, peanut butter, and baking powder. No flour, no sugar, no eggs, no butter. Just mash, mix, and bake.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.

Crispy fried won tons filled with chopped dates and walnuts. A sweet three-ingredient appetizer or dessert with a crunchy shell and sticky fruit-nut center.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.

Extremely fresh tasting and refreshing, really very nice for a party!

A dressing for salads made with wasabi and Australian Native Wild Rosella.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

Meat and potato squares layer a savory meatloaf base under fluffy mashed potatoes and melted cheddar, then cut into tidy squares. Like a sliceable shepherd's pie for an easy family dinner.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.

Chewy no-bake apricot balls bright with orange zest and lemon juice, simmered briefly then chilled and rolled in granulated sugar. Tangy, jammy, and built from just four pantry staples.