6,200 lowfat recipes

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Halloween cookie pops made from refrigerated dough on wooden sticks, baked golden and decorated with frosting and candy. A fun, kid-friendly party activity with just 3 ingredients.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Barb's Special Sweet Breads Part 3 (Spandauer) recipe

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Homemade poultry and vegetable seasoning blend with marjoram, thyme, basil, sage, and parsley. A versatile all-purpose herb mix you can customize to your own taste.

Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Lentil and wheat berry salad tossed with fresh vegetables and herbs in a fat-free red wine vinegar dressing. High-fiber, vegan, and endlessly customizable with whatever produce you have on hand.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Bologna rolled around a cheddar cheese stick and tucked into a hot dog bun with mayo or mustard. A no-cook lunch that kids can make themselves in minutes. Great for lunchboxes and after-school snacks.

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.