3,956 fibre recipes

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Bulgur wheat pilaf with dried figs, orange juice, sherry, and toasted sesame seeds. A nutty, fruity grain side dish with California flair.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.

Flambe bananas in brown sugar butter sauce with raisins, walnuts, and brandy. A 15-minute showstopper dessert with caramelized fruit and a dramatic flame finish.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Banana date butter blended from softened dates, ripe banana, orange juice, and a touch of butter. A naturally sweet spread for waffles, English muffins, and toast.

Grilled fruit skewers with peaches, plums, mango, and papaya brushed with butter and sprinkled with cardamom sugar. Served with fresh strawberries, blueberries, and raspberries.

Stilton and cream cheese stuffed between toasted pecan halves for a savory, crunchy appetizer bite. Five ingredients, endlessly snackable, and perfect for cocktail parties.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

Chocolate drop cookies with a hidden chunk of white chocolate baked into the center. No flour, no eggs: melted chocolate chips, sweetened condensed milk and nuts make the entire dough. Fudgy, dense, surprise inside.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.