2,095 fit recipes

Crispy phyllo shells hold savory bacon-cheddar custard in these bite-sized quiches where eggs, cream, and real bacon bits bake into golden, puffed appetizers that disappear fast at any gathering.

Warm cheese tortellini salad with broccoli, Havarti cubes, roasted red peppers, and Dijon vinaigrette. A quick, cheesy Italian pasta salad ready in 30 minutes.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

A lighter cheese ball made with Neufchatel, reduced-fat cheddar and Swiss, spiked with horseradish and Dijon mustard. Rolled in fresh parsley and served with crackers. No cooking required.

A chilled dessert soup of blended fresh strawberries, tangy sour cream, and vanilla, served with toasted pound cake croutons. Refreshing, unexpected, and ready in under an hour.

Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Sliced turkey breast in a creamy paprika sauce made with low-fat yogurt and tomato paste, served over parsley-tossed noodles. A lighter take on the Hungarian classic that's ready in under an hour.

Creamy stovetop tuna with sauteed mushrooms and celery in a homemade white sauce. Diabetic-friendly comfort food from two cans of tuna and a handful of pantry basics in 45 minutes.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Old-fashioned hearth bread made with honey, wheat germ, and dry milk, kneaded in a food processor and baked into a rustic round loaf. Simple yeast bread with a golden, hollow-sounding crust.

Sephardic-style haroset for Passover made with dates, figs, raisins, walnuts, almonds, and sweet kosher wine. Spiced with cardamom, cumin, and cinnamon.

Fig breakfast waffles made with dried California figs folded into a fluffy cake flour batter with whipped egg whites and lemon zest. Served with fig maple syrup.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.