10,000 fat free recipes

Fusion pizza with homemade crust, hoisin-ketchup sauce, and stir-fried Chinese sausage, mushrooms, and vegetables. East meets West in this creative, flavor-packed pizza.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

Relive the 70's and 80's with this delicious fondue made with garlic, gruyere cheese and a pinch of nutmeg.

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Sweet bell peppers stuffed with bacon, garlic, tomatoes, rice and cheese.

Fresh cherries brined in a simple vinegar, water, sugar, and salt solution. Zero cooking, zero heat. Just jar them up and let time do the work.

Learn how to make a sourdough starter with this simple recipe that's easy to understand.

Make your own Kahlua following the simple steps and you will be able to enjoy it's decadent taste in the comfort of your home.

Fiesta quiche with green chiles, tomatoes, onion, cheddar, and Monterey Jack in a rich egg-cream custard spiked with cayenne and nutmeg. A Southwestern spin on the French classic.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Pineapple glaze for baked ham made with crushed pineapple, brown sugar, lemon juice, and mustard. Thick, sweet-tangy, and ready in 10 minutes on the stovetop.

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.

Spice up your dinners with friends with this succulent chicken dish everyone will love!

Roast prime ribs of beef with a simple salt and pepper crust, seared at high heat then slow-roasted until perfectly done. Includes a quick pan sauce with beef stock, thyme, and Worcestershire.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.