10,000 fat free recipes

Broiler-roasted red peppers with fresh lemon juice and salt. Three ingredients, silky-sweet strips that go with anything Mediterranean. Better than jarred.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

Thai-style broiled pork rib strips marinated in soy sauce, whiskey, galangal, Szechuan peppercorns, and warm spices. Broiled until crispy-edged and brushed with sweet chili sauce.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Polenta and vegetable bake layers prepared polenta slices with sauteed eggplant, zucchini, and spinach in marinara, topped with melty mozzarella. A naturally gluten-free, lighter take on eggplant parm.

Balsamic chicken with mushrooms: chicken marinated in balsamic, mustard, and garlic, then seared and finished with a quick pan sauce of mushrooms, thyme, and a splash more balsamic.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Halloween ghost cookies dipped in white vanilla coating with mini chocolate chip eyes. Three-ingredient no-bake cookie trick that turns store-bought peanut butter cookies into spooky party treats.

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Cajun crawfish egg salad with Durkee's sauce, Dijon mustard, and a kick of cayenne. A Louisiana twist on classic egg salad that's loaded with tender crawfish tails.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Grilled Maryland Soft Crabs & Seafood Marinade - Part 1 of 2 recipe

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Posole with hot Italian sausages, green tomatoes, white hominy, and oregano in a tomatoey broth. A hearty Mexican-inspired stew served with lime wedges and warm tortillas.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.