10,000 fat free recipes

A no-fuss bread machine sourdough that actually delivers tangy, crusty results. Just dump sourdough starter, bread flour, yeast, and a few pantry staples into the machine and let it work. Use the quick cycle for the best rise.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Roasted winter squash with apples and cranberries, a simple fall technique that tenderizes squash flesh and tart fruit in one covered pan. Easy Thanksgiving side or weeknight vegetarian main.

Fudge truffle cheesecake assembly with chocolate ganache filling, hand-rolled cocoa truffle ring and white chocolate drizzle. Bakery-level showstopper dessert.

Golden baked crab calzones stuffed with ricotta, mozzarella, cream cheese, scallions, and olives in a soft yeast dough. Makes 10 hearty hand pies from one batch.

Spinach and cheese stuffed portobellos roast meaty mushroom caps, then fill them with a ricotta, spinach, parmesan and kalamata filling over marinara. A low-carb, vegetarian main that eats like lasagna.

Chinese beef and green pepper stir-fry with a soy-wine marinade and thin cornstarch gravy. Thinly sliced round steak wok-fried in under 10 minutes.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Pot pie with greens: a vegetarian pot pie with potatoes, leeks, carrots, tomatoes, and mixed salad greens in savory broth, topped with biscuit crust. A meatless comfort dish for six.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Grandma's chicken noodle soup with bone-in thighs, turnips, carrots, celery, and egg noodles. Simmered from scratch in water with thyme and poultry seasoning. Honest, old-fashioned comfort.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.