10,000 fibre recipes

Lemon poppy seed cake builds a tender tube cake with butter, cream cheese, lemon juice and zest, whipped egg whites, and poppy seeds, finished with a tart lemon glaze.

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.

Classic pecan pie with the Karo Original recipe, eggs, corn syrup, sugar, and toasted pecans in a flaky crust. Thanksgiving staple with a glossy, gooey filling and crackly top.

Curried beef and kidney bean chili topped with sharp cheddar and fresh scallions. The unexpected curry powder addition transforms a basic chili into something with serious depth and global flavor.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

Karen's pumpkin pie uses fresh roasted pumpkin, heavy cream, brown sugar, warm spices, and a splash of whiskey for the richest holiday pie. From-scratch Thanksgiving classic.

Extra-rich chocolate pecan pie: classic Southern pecan pie reimagined with melted semi-sweet chocolate and evaporated milk for a denser, fudgier filling. The Thanksgiving showpiece your table needs.

Curry-spiked chili with ground beef, kidney beans, and a generous shower of sharp cheddar. A 30-minute weeknight pot that crosses Tex-Mex with Indian warmth.

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

Norwegian heart-shaped waffles (vafler): cardamom-spiced buttermilk waffles served Scandinavian-style as dessert with berry jam, whipped cream, and fresh strawberries.

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle's on.

This quick and easy dish will for sure wow your company with the elegant look and the delicious taste.

Pumpkin pie spiked with a half cup of whiskey for grown-up depth, made with canned pumpkin and warm cinnamon, ginger, and clove. A boozy holiday classic that bakes into two custardy pies.

These smoked salmon and chives twice baked potatoes give the traditional recipe a modern twist. The smoky flavor and creamy texture are deliciously balanced.