9,390 fat free recipes

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.

Delicious Pickled Ox Tongue. A classic recipe for tender, flavorful ox tongue. Slow-cooked with aromatic vegetables, served hot or cold with your choice of delectable sauces.

Creepy cheese-stuffed rigatoni shaped into slithering snakes with BBQ sauce markings and peppercorn eyes. A kid-friendly Halloween party snack that's equal parts gross and genius.

Good recipe. Be sure to cook for the 8 hours. I cooked 5.5 hours and the vegetables were not quite done.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.