7,057 light recipes

Spanish-style garlic soup with toasted bread crumbs, tomatoes, paprika, and egg ribbons stirred in at the end. A rustic, warming bowl thickened with stale bread.

Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

California vegetable pizza on whole wheat crust topped with broccoli, artichoke hearts, olives, tomatoes, and green peppers. A cheeseless vegetarian pizza that's all about the veggies.

Savory rice pancakes with Parmesan cheese and scallions folded into a simple batter with leftover cooked rice. A clever way to use day-old rice for breakfast or dinner.

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.

Chocolate Pecan Shortbread with Chocolate Glaze recipe

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.

Orange chocolate chunk cookies with real orange zest, orange extract, and coarsely chopped chocolate baked low and slow for chewy centers and crisp edges.

Cheesy figue vert gratin: a Caribbean side dish of green bananas simmered in chicken stock, mashed with onions, cream, and eggs, then baked under a cheddar and breadcrumb crust.

Rich fettuccine Alfredo with lump backfin crabmeat folded into a butter, cream, and Parmesan sauce. A luxurious Chesapeake-meets-Italian pasta in just five core ingredients.

Chocolate bar Easter cake made by melting real milk chocolate bars into the batter with sour cream, brown sugar, and vanilla. Rich, moist, and ready for your favorite frosting.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.