9,390 fat free recipes

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Halloween horrific witches brew floats a frozen blood-red severed hand of raspberry-cranberry ice in fizzy ginger ale and sparkling cider, garnished with gummy snakes. A spooky non-alcoholic party punch.

An easy 2-ingredient Halloween punch: orange juice and lemon-lime soda for a fizzy, spooky-orange party drink. Kid-friendly, ready in minutes, and a blank slate for ghoulish garnishes.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Holiday decorating icing whisks powdered sugar with a splash of milk and a drop of flavor extract into a smooth, pipe-able glaze for outlining, flooding, and drizzling Christmas cookies.

Mom's peppered ham: poached ham shank coated in cracked black peppercorns and dried in a low oven for paper-thin deli-style slices. Old-school deli cooking at home.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.