10,000 low fat low recipes

Braided Danish almond ring filled with sweet almond paste, brushed with egg wash, and topped with sliced almonds. Uses frozen dinner roll dough for an easy shortcut to bakery-style results.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Homemade spiced herbal liqueur infused with cardamom, star anise, angelica root, cinnamon, and mace in vodka. Steep for one week, strain, and sweeten with sugar syrup.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Everyone loves ice tea, so treat your neighbors with this icy drink that will cool you off this summer!

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Baked fig and walnut meringue puffs made with whipped egg whites, stewed figs, and broken walnuts. An old-school fruit dessert that bakes up airy and jammy, finished with sweetened whipped cream.

Vanilla buttermilk panna cotta with fresh strawberry jam on top. A make-ahead individual dessert that sets in small glasses and feeds six for dinner parties or date nights.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.