8,159 fibre recipes

A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.

Shortcut fettuccine with a creamy Parmesan sauce made from cream of mushroom soup, milk, and butter. A five-ingredient pantry dinner ready in 15 minutes flat.

Chewy chocolate coconut cookies made with just six ingredients. Sweetened condensed milk melted with unsweetened baking chocolate, stirred with shredded coconut and chopped nuts. Like chocolate macaroons with a fudgy twist.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

Caldo Verde: Portuguese green soup with kale, chorizo, white beans, potatoes, turnips, and smoked ham in chicken broth. One pot, one hour, and even better the next day.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

Old-school carrot casserole with Velveeta cheese, butter, and a crunchy crushed potato chip topping. Five ingredients and zero pretense. Pure retro comfort food.

Turkey nachos layer seasoned refried beans, cumin-spiced turkey with green chilies, and melted Monterey Jack over crisp corn chips. A clever way to use leftover holiday turkey.

Caldo Gallego: hearty Galician white bean stew with salt pork, ham bone, chorizo, potatoes, and collard greens. A slow-simmered Spanish comfort stew that warms you to the bone.

Pistachio torte with 2 cups of finely chopped pistachios and breadcrumbs standing in for flour, lifted with beaten egg whites, and topped with a cup of lemon curd. A proper European-style celebration cake.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Icelandic three grain brown bread made with rolled oats, rye flour, and whole wheat in a buttermilk batter. A no-knead, no-yeast quick bread with dense, earthy flavor and a tender crumb.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.

Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.