9,390 fat free recipes

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Banana slices rolled in honey and crunchy granola for a 5-minute no-cook breakfast or snack. Freeze them for a grab-and-go treat that tastes like banana ice cream.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.

Caprese salad tosses red and yellow tomato wedges with fresh mozzarella, basil, and parsley. The classic three-ingredient Italian salad (plus a few herbs) done right with summer's best tomatoes.

Beer, sausage, and cheddar soup melts sharp aged cheddar into a beer-laced broth with sausage chunks and a mirepoix base. Wisconsin pub-style soup served with crusty bread.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.