9,195 lowfat recipes

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Expert guide to working with delicate phyllo dough without tearing or drying. Essential techniques for handling paper-thin pastry sheets for spanakopita, baklava, and more.

Fresh corn and papaya salsa with Roma tomatoes, red onion, lime zest, and cilantro. A tropical no-cook salsa with sweet fruit and bright citrus that pairs with grilled fish or chips.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

Black licorice chocolate spiders are a 2-ingredient Halloween treat. Twizzler legs and melted chocolate form creepy little spiders kids can make themselves. No baking required.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

A colorful layered 4th of July alcoholic drink for the adults with the kick of Jalepeno and tequila!

Millet with yellow split peas toasted in cumin, turmeric, and coriander. A fragrant vegan Indian-spiced grain dish with nutty millet and creamy split peas. Naturally gluten-free.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Neil Perry's Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.