10,000 fat free recipes

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.

Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it's rich enough to satisfy any serious chocolate craving.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

Eggs baked in a spicy tomato-pepper sauce with chili and caramelized onions. The Mediterranean breakfast classic that inspired shakshuka and huevos rancheros.

Farfallette Dolci are Italian bow-tie fried pastries flavored with orange and almond, tied into loose knots and dusted with powdered sugar. A traditional Italian Carnevale sweet with a crisp, delicate shatter.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

No-bake marbled raspberry cheesecake on an oatmeal cookie crust, with framboise liqueur and pink raspberry swirls. A summer-bright chilled dessert.

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

Baked apple pancake made with beer batter, beaten egg whites, Granny Smith apples, and cinnamon-brown sugar. A puffy, oven-baked skillet pancake that rises golden and dramatic.

Savory potato quiche with butter-sauteed potato slices dusted in Parmesan, set in a half-and-half custard with savory, dry mustard, and cayenne. A hearty, golden potato-and-egg pie.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Spiced veal chili swaps lighter ground veal for the usual beef in a chili powder-and-cumin tomato base, finished with red wine vinegar for a brighter, more refined chili. Bean-free Texas-style.

Fettuccine tossed with a quick chunky tomato-chile sauce, cubed avocado, cilantro, and lime juice. Mexican-leaning pasta with a fresh, no-cook avocado finish.