10,000 fibre recipes

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Traditional egg-enriched challah bread with a golden crust and soft, pillowy crumb. This from-scratch yeast dough recipe makes beautiful braided loaves topped with poppy or sesame seeds.

No-bake Reeses bars with a peanut butter, graham cracker, and powdered sugar base topped with melted chocolate chips. Five ingredients and no oven required.

Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.

Pressure cooker beef stew with potatoes, carrots, peas, and stewed tomatoes. Tender stewing beef in 10-12 minutes under pressure with a simple homemade spice blend.

Chocolate chip cookies made from yellow cake mix with just 5 extra ingredients. Soft, cakey cookies with walnuts that come together in minutes and bake in 12.

Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Creamy chili-spiced cream cheese log rolled in chopped pecans and Monterey Jack. This no-bake appetizer takes 10 minutes to make and pairs with crackers, veggies, or tortilla chips.

Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Jumbo pasta shells packed with ricotta, mozzarella, broccoli, zucchini, mushrooms, and fresh basil, baked in chunky spaghetti sauce until bubbly. Vegetarian comfort food.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.