9,390 fat free recipes

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Homemade whole wheat flour tortillas with just five ingredients and no yeast. Soft, flexible, and ready in under an hour. Great for wraps, tacos, or baked into chips.

Pan-fried garlic mackerel dredged in egg and seasoned flour, cooked in butter, and finished with fresh lemon juice. A simple 30-minute fish dinner with bold flavor.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

Thai tapioca soup with ground pork, crab meat, garlic, and fish sauce in a savory pork broth. Silky tapioca pearls thicken this fragrant bowl, served over lettuce with fresh cilantro.

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

Bengali-style oven-fried potatoes baked directly on greased oven racks with turmeric, cumin, and cayenne. Crisp, golden, and Indian-spiced without a drop of frying oil.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.