10,000 lowfat recipes

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

Hot-smoked chicken tenders dipped in a sticky honey-whiskey-Worcestershire glaze. Three ingredients, five minutes on the smoker, and pure backyard flavor.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Chilled fruit soup with spiked melon: champagne-sweetened fruit broth ladled over vodka-and-tequila-marinated melon, grapes, and plums. A grown-up summer starter built for heat waves.

Mustard-rubbed pork chops baked over sliced apples and onions with honey and caraway seeds. One dish, minimal prep, and the oven does all the heavy lifting for a cozy weeknight meal.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.

Simple potato vegetable stew with cabbage, kale, carrots, and celery in a lightly seasoned broth. A vegan, fat-free comfort stew that comes together with pantry staples.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.