7,057 light recipes

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

So good chocolate toffee cooks sugar, corn syrup, and cream to soft-ball stage in three additions, then folds in melted unsweetened chocolate for a chewy, fudge-toffee hybrid candy. 64 small squares per batch.

Sweet, crunchy puffed rice candy with caramelized syrup coating. Ready in 10 minutes with just 6 ingredients. A vintage treat kids and adults devour.

Microwave candied pineapple rings simmered in sugar syrup until glossy and transparent, then dried and double-coated in sugar. Just 3 ingredients. A sparkling holiday confection.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Rich, glossy chocolate mint sauce made in the microwave in just 15 minutes. Drizzle over ice cream, brownies, or cake for a cool minty finish.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

Fresh blackberries macerated in aged balsamic vinegar, layered with creamy Greek yogurt and honey, then topped with a crackly torched sugar crust. A no-bake crème brûlée that's elegant enough for a dinner party.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

Chitty-Chitty Bang-Bang fudge cooked to soft-ball stage and beaten until it loses its gloss for a creamy old-fashioned chocolate fudge with cocoa, butter, and evaporated milk.

Vassar fudge is the old-school college dorm chocolate fudge made with sugar, cream, unsweetened chocolate, and butter. The original 4-ingredient recipe that started a century-old tradition.

Homemade hot caramel sauce cooked to soft ball stage with butter, half-and-half, and vanilla. A thick, pourable dessert sauce for ice cream, cake, and apple dipping.

Old-fashioned date and nut candy rolled in a wet towel and sliced into rounds. Just five ingredients, no thermometer fuss, with a soft fudge-like chew.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.