10,000 fat free recipes

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Baid masluq, a Middle Eastern spiced egg dish with sumac, marjoram, and olive oil. Hard-boiled eggs crushed with a fork and seasoned, served as a mezze appetizer.

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

Egg and vegetable rice bake folds beaten eggs through cooked rice, mushrooms, and onion, then bakes it into a fluffy, frittata-like casserole. A fast, frugal vegetarian way to use up leftover rice.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Spicy stuffed meatloaf with a hidden middle layer of jalapenos and melted Monterey Jack, finished with a pour of spicy tomato sauce. Beef and pork blend for richer texture.

Everyone loves these peanut butter chocolate balls, they are chocolaty, rich and have lots of textures. It's hard to stop putting these sweets into mouth.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.