10,000 fat free recipes

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Fish spread mashes cooked flaky fish fillets with creamy avocado and fresh tarragon for a three-ingredient sandwich filling. Naturally rich, no mayo required, ready in 10 minutes.

Halloween spiderweb cookies decorate sugar cookies with white flooded icing and black piped concentric circles, then drag a toothpick to create perfect web patterns. Show-stopping party cookies for kids and adults.

Mushroom beef patties smothered in a basil cream sauce, topped with melted cheese and onions. Salisbury steak taken up a notch with a hot-pepper kick and fresh mushrooms.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Italian antipasto tray assembly with rolled salami and cream cheese pinwheels, cherry tomatoes stuffed with horseradish-spiked tuna, olives, and cold cuts. A classic party platter roadmap.

Crunchy oat, cornflake and coconut cookies sandwiched with chocolate cream cheese filling. Retro-style double crunchers with texture contrast in every bite.

Snickers pie assembly with fudge filling, chopped candy bars, cream cheese layer and milk chocolate drizzle. Decadent triple-layer chocolate pie finished cold.

Caramel-orange Bûche de Noël assembly with Grand Marnier buttercream, almond sponge, and pastry cream filling. The classic French Yule log cake for Christmas.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

Friendship brandied fruit is a perpetual fermented fruit compote built over months by adding peaches, pineapple, cherries, sugar, and brandy to a starter. Spoon over ice cream, pound cake, or yogurt for an instant dessert.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.