10,000 fat free recipes

Sesame buns shape basic bread dough into 8 round burger or sandwich buns, brushed with egg white wash and topped with sesame seeds for that classic bakery finish.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Tropical fruit salad dressed with its own syrup, lime zest, and fresh lime juice. No oil, no fuss, with optional candied ginger or poppy seeds for texture.

Homemade tandoori masala spice blend with freshly ground cumin, coriander, and cayenne. Just 3 spices plus food coloring for that signature red tint. Stores for 2 months.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Indian hot spice mix dry-roasted with cumin, dried chiles, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek. A homemade garam masala with serious heat.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Moghul masala spice blend ground from whole cinnamon, cloves, black peppercorns, nutmeg, and cardamom. A warm, aromatic Indian spice mix for curries, rice, and meat dishes.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Cinnamon, clove and nutmeg ornaments are fragrant homemade holiday decorations, not edible: a no-bake dough of warm spices and applesauce, cut into shapes, air-dried, and hung to scent your home with Christmas spice.

Nut butter cookie dough folds toasted, finely ground pecans, walnuts, hazelnuts, or almonds into a master holiday butter cookie base. Shape it into Linzer cookies, Viennese crescents, cut-outs, or thumbprints.