8,375 fibre recipes

Schwarzwalder Kirschtorte (Black Forest Cherry recipe

Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

Earthy kasha bread baked in your bread machine with buckwheat flour, whole wheat, and raisins pureed into the dough. Apple juice concentrate adds natural sweetness. A wholesome, nutty loaf.

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Light, citrusy orange muffins topped with mandarin segments shaped like little butterflies. A charming breakfast treat kids will love, ready in 40 minutes.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Knock You Nakeds, a gooey layered chocolate caramel bar made with cake mix, melted caramels, chocolate chips, and nuts. A rich, fudgy Southern potluck favorite.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Loaded oatmeal cookies with whole wheat flour, coconut, pecans, chocolate chips, and butterscotch chips. Vanilla pudding mix is the secret to extra-soft cookies.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Loaded drop cookies packed with chocolate chips, butterscotch chips, coconut, oatmeal, nuts, and candy-coated chocolates on top. These kitchen sink cookies have everything but the sink.