8,375 fat free recipes

A heirloom three-layer chocolate cake with bloomed cocoa, brown sugar for caramel depth, and tangy buttermilk. Old-school Sunday dinner cake, tender enough to live up to grandma's reputation.

Nutty bulgur wheat cooked in chicken broth paired with soft scrambled eggs, sauteed onions, red bell pepper, and a finish of grated Parmesan. A hearty, high-fiber breakfast in 25 minutes.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

Grilled pizzettes top crisp, smoky individual crusts with sauteed yellow squash, tomato, basil, and melty smoked mozzarella. Cooked right on the grill for a charred, summer-fresh personal pizza.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

Boiled baby potatoes dipped in a green broccoli cheese sauce made from blended broccoli and melted cheese spread. A fun, kid-friendly side dish ready in 30 minutes.

Spicy nachos supreme with a green chile tomato sauce, melted cheddar, fresh guacamole, sour cream, and jalapeño slices. Loaded appetizer nachos done right.

Spaghetti all'Amatriciana with salt pork, sieved tomatoes, white wine, chili pepper, and pecorino Romano. A classic Roman pasta sauce with smoky, spicy, tangy depth.

Scandinavian braided cardamom coffee cake with a buttery egg yolk-enriched dough and a sparkling sugar crust. Makes two beautiful braided loaves from one batch.

Icelandic three grain brown bread made with rolled oats, rye flour, and whole wheat in a buttermilk batter. A no-knead, no-yeast quick bread with dense, earthy flavor and a tender crumb.

Orange beef and barley stew braised in red wine and beef stock with carrots, plum tomatoes, strips of orange peel, and pearl barley. A Provencal-style one-pot with bright citrus lift.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.