8,159 high fibre recipes

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

Try something new for dessert with this scrumptious treat made with dates, walnuts and chocolate chips.

Deep Dish Pear Pie with Cheddar Cheese Pastry recipe

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.

A simple and delicious Christmas pudding made with dried figs, tapioca and toasted walnuts.

Pot Roast Caribe braises a 3-pound chuck roast in a mole-inspired sauce with cocoa, chili, cumin, cinnamon, ground almonds, and orange zest. Caribbean-style pot roast for 6-8.

Spicy peanut dipping sauce with sesame oil, soy sauce, Thai chili paste, and a creamy mayonnaise finish. No-cook sauce for satay, shrimp, and fresh vegetables.

Chocolate cocoa cookies with a Rolo candy hidden inside, topped with finely ground nuts. Bite through the crackled shell to hit molten caramel.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

Giant oatmeal chocolate chip cookies pressed into two large discs on baking sheets, then cut into wedges like pizza. Chewy, loaded with oats, chocolate, and nuts.

Pumpkin Poundcake with Brown-Sugar-Walnut Glaze recipe

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.