9,390 fat free recipes

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Home-style vegetable soup loaded with zucchini, carrots, chickpeas, spinach, mushrooms, and pasta in a tomato broth with Italian herbs. A filling one-pot meal.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

Wild rice casserole with earthy mushrooms, onion, and garlic baked slowly in vegetable broth. A five-ingredient, hands-off side dish or vegetarian main with deep nutty flavor.

Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.

Rotini pasta tossed with chickpeas, broiler-roasted red peppers, roma tomatoes, fresh basil, and balsamic vinegar. A vegetarian Italian pasta dish that travels well for potlucks and picnics.

Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Eggplant with tomatoes is a simple side dish of butter-browned eggplant slices topped with warm canned tomatoes and chopped chives. A quick, low-calorie vegetable dish with just five ingredients.

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.