9,199 lowfat recipes

Ice Cream Crown Oatmeal tops a bowl of hot oats with a scoop of ice cream that melts into a creamy, sweet sauce. Includes tips for flaky or creamy oatmeal and topping ideas.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Friendship cake brandied starter ferments pineapple, cherries, and peaches with sugar and brandy over 6 weeks. A slow-building fruit base you share and pass along.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Homemade plum brandy infused with fresh plums and sugar in gin. A 3-ingredient fruit liqueur that steeps for 3-4 days and strains into a smooth, sweet sipper.

Super nachos with a quick stovetop cheese sauce made from nacho cheese, milk, and chili powder poured over tortilla chips and topped with sliced jalapenos. Ready in under 20 minutes.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Summer grape parfait: a two-ingredient five-minute dessert with seedless grapes and lemon yogurt layered in tall glasses for a refreshing fat-free finish.