10,000 low fat low recipes

Ground beef pie crowned with creamy sour-cream mashed potatoes, melted cheese, and crisp bacon strips. A retro shepherd's-pie cousin with a dinner-on-the-table weeknight feel.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

Tagliatelle tossed with crisp-tender snow peas, shallot, and garlic in a light cream sauce, topped with Parmesan and browned under the grill. A quick dinner for two in 25 minutes.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

"Great on a summer's day with fresh corn and mashed potatoes."

Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.

Elephant ears with pecan filling: puff pastry rolled with cinnamon-cardamom-pecan filling, sliced and baked into butterfly-shaped pastries. Bakery-style breakfast treat at home.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.

Baked red snapper marinated in orange juice, lemon juice, and grated onion with a hint of nutmeg. A light, citrus-bright Florida-style fish dinner with clean flavors.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.

A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.

Sparkling pineapple punch with cinnamon-infused simple syrup, lime juice, pineapple juice, and sparkling white wine. A fizzy, crowd-sized party punch served from a punch bowl.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.