8,375 fibre recipes

Old-fashioned chocolate cake with crushed peppermint stick candy folded right into the batter. A tender cocoa layer cake with a cool, pepperminty crunch. Straight out of a mid-century church cookbook.

Onion cheddar bread made with whole wheat flour, onion soup mix, and sharp cheddar rolled inside. A jelly-roll style yeast bread with cheese baked on top.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Hearty double-bran muffins brightened with fresh orange and lemon zest, studded with chopped dates, and finished with a sesame seed crunch. A fiber-packed grab-and-go breakfast that actually tastes great.

Braised lettuces with escarole, Belgian endive, and Boston lettuce seared golden then oven-braised with garlic, herbs, and white wine vinegar. Finished with a cream reduction sauce.

Jack's barbecue pintos: dried pinto beans slow-simmered until tender, then finished with sauteed bacon, onions, garlic, and green chilies. Smoky, hearty cookout side that beats anything from a can.

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

A savory vegetable soup that is made with spaghetti and served with parmesan cheese.

Inside out ravioli casserole with a spinach-macaroni-cheese base topped with beefy mushroom tomato sauce. All the flavors of ravioli baked as a freezer-friendly casserole.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.

Three-layer shepherd's pie with browned ground beef, creamed corn, and a buttery mashed potato crown. A no-fuss weeknight casserole built from seven pantry ingredients and one baking dish.

Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.

Layered dinner casserole with green beans, sliced ham, cream of celery sauce, melted American cheese, and buttery croutons. A microwave-quick 1970s supper.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.