9,388 lowfat recipes

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

A thick, tomato-based Southern Brunswick stew with diced chicken, lima beans, corn, and okra simmered in broth with Worcestershire and a splash of hot sauce. Hearty, no-fuss comfort food that feeds six.

Quick-pickled Japanese-style radish greens with a salt-sugar brine and a splash of soy sauce. Zero-waste side dish ready in 30 minutes that tastes nothing like the leaves you almost threw out.

Chirizu is a traditional Japanese spicy dipping sauce for sashimi, made with flame-kissed sake, grated daikon, soy sauce, lemon juice, and seven-pepper spice. Bright, bold, and ready in minutes.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

Chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites for a fat-free treat that's soft, fudgy, and guilt-free.

Tuna lemon pasta, a light pantry dinner of shells and flaked tuna tossed in a bright lemon, wine, and broth sauce with scallions. A quick, fresh weeknight meal that skips the heavy cream.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Quick Korean-style pickled napa cabbage with chili powder, fresh ginger, garlic, soy sauce, and white vinegar. No cooking needed. Salt, mix, jar, and wait 24 hours for a tangy, crunchy side dish.

Moroccan couscous cooked in orange juice with dates, raisins, slivered almonds, and cinnamon. A sweet, fragrant North African side dish ready in 30 minutes.

Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.

Old-fashioned chocolate fudge made with unsweetened chocolate and evaporated milk using the soft-ball candy method. Creamy, dense, and ready in under an hour with an optional peanut butter swirl.

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.

Zucchini halves stuffed with their own sauteed pulp, tomato sauce, garlic, and matzo meal, then baked until tender. A simple Passover-friendly appetizer that's naturally vegan.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.