8,891 high fibre recipes

Hearty baked rigatoni loaded with homemade turkey meatballs in a chunky mushroom and tomato sauce, topped with bubbly mozzarella and Parmesan. Comfort food that feeds the whole family.

Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.

Artichoke-spinach casserole with marinated artichoke hearts, squeezed-dry frozen spinach, and a creamy Parmesan and cream cheese topping. Five ingredients, one baking dish.

Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.

A triangular filled pastry, traditionally eaten during the Jewish Holiday of Purim.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

Black bean soup built on a foundation of salt pork, ham hock, and aromatics, slow-simmered until the beans collapse, then pureed smooth and finished with sherry and wine vinegar. A Cuban-style classic that makes 16 generous servings.

A three-layer Christmas cream cake with coconut and walnuts in a buttermilk batter, frosted with cream cheese icing studded with chopped maraschino cherries. Southern holiday baking at its prettiest.

You will be singing Christmas carols after enjoying this decadent cake made with candied cherries and pecans.

Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.

Soft milk bread made in a bread machine with just six ingredients: bread flour, milk, butter, sugar, salt, and yeast. A pillowy white loaf with a tender crumb and lightly sweet flavor.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Nova Scotia scallop chowder with butter-seared scallops, cubed potatoes, and onion in a simple milk broth. Maritime comfort food with just six ingredients.

Boston cookies are an old-fashioned drop cookie with cinnamon, raisins and chopped walnuts in a simple butter-sugar base. Soft in the middle, lightly chewy at the edges, ready in 30 minutes.

Smoked sausage and lentil gumbo with a dark roux, celery, onion, carrots, and cayenne. A hearty, protein-packed Cajun-style soup where lentils stand in for okra with rich, smoky depth.