10,000 fat free recipes

Delicate, paper-thin cookies infused with toasted saffron, ground almonds, and a whisper of lemon. Sugar-sprinkled and crisp at the edges, this recipe yields 100 elegant bites.

Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.

Szechuan-style pork shoulder stir-fried with cloud ear black fungus, bamboo shoots, water chestnuts, and ginger in hot chili sauce. An authentic Chinese wok dish.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

Homemade Italian sausage with ground pork shoulder, fennel seed, garlic, and crushed red pepper. The classic from-scratch sausage for grilling, frying, or pasta sauces.

German chicken salad with hand-shredded chicken, crushed pineapple, green peas, and mayonnaise. A sweet and savory cold chicken salad with just five simple ingredients.

Two kinds of cheeses, fresh summer squash, and basil pesto are topped on the pizza and grilled on your BBQ; quick, easy and delicious pizza takes no time.

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Wok-fried broccoli and mushrooms in oyster sauce with garlic, cooked fast and hot for crisp-tender vegetables with a savory, glossy coating. A Chinese takeout side in 20 minutes.

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.