10,000 fat free recipes

Creamy cheesecake with poppy seeds throughout, almond crust, and sour cream topping. Ultra-low temperature baking creates silky texture in this two-hour cheesecake.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Cornish hen braised in burgundy wine with fresh raspberries, rosemary, thyme, and garlic, then finished under the broiler for crispy edges. An elegant dinner for one or a romantic meal for two.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Scottish marmalade cake with orange marmalade and sultanas baked into a simple creamed batter. A traditional British tea cake with just six ingredients.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

A stovetop Christmas scent simmer pot with cinnamon sticks, whole cloves, bay leaves, lemon, and orange slices. Fill your home with warm holiday fragrance all day long. Reusable for days.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Whole red snapper stuffed with shrimp, rice, ginger, and scallions, then draped in bacon and baked until flaky. Finished with a white wine pan sauce for a showpiece Caribbean dinner.

Mexican dump cornbread with three cheeses, green chili peppers, and honey. A quick sheet pan cornbread where everything gets dumped into one bowl, stirred, and baked golden.

Tender tube cake with walnuts and orange zest, soaked in amaretto-orange syrup while still hot. Moist, boozy, and bursting with citrus flavor.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

Lobster quiche with Gruyere cheese, sherry, and a hint of tomato paste and nutmeg in a rich cream custard. Fresh lobster chunks in a flaky pastry shell for an elegant brunch.

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.