8,375 high fibre recipes

Corn chowder with bacon, potatoes, creamed corn, and milk simmered low and slow. A thick, pantry-friendly soup made with canned corn that tastes homemade.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

A unique lasagna layered with seasoned ground beef, spaghetti sauce, olives, corn, peas, and melted mozzarella. This family-size casserole puts a creative Midwestern spin on classic Italian lasagna.

California confection bars with dried figs, sunflower seeds, wheat germ, coconut, and walnuts baked on a graham cracker crust with sweetened condensed milk.

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.

Pasta with crab sauce: sweet crab meat folded into a light tomato and white wine sauce with shallot and celery, tossed over hot pasta. An elegant seafood pasta that comes together in about half an hour.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.

Dress up your chicken with this recipe that will add a boost of flavor to your dinner.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.

European-style turkey stuffing made with rye and pumpernickel bread, toasted walnuts, and fresh thyme. A bold, earthy alternative to classic white bread stuffing.

Sautéed scallops or shrimp with vegetables and couscous, chilled and stuffed into pita bread. A make-ahead seafood sandwich that's picnic-ready and packed with Mediterranean flavor.

Poppy seed rolls with a rich sour cream yeast dough filled with honey-stir-fried poppy seeds, raisins, candied orange peel, and meringue, rolled jelly-roll style and iced with lemon glaze.

Jewish apple pecan cake layers cinnamon-spiced Granny Smith apples through a moist tube cake batter brightened with orange juice. Pareve, dairy-free, and a Rosh Hashanah favorite.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

Maple nut quick bread with maple flavoring and chopped nuts baked in a loaf pan. A simple, no-yeast bread with a sweet, nutty crumb that slices beautifully for breakfast or snacking.