8,375 fat free recipes

Sourdough onion rye bread made in a bread machine with rye flour, whole wheat, diced onions, and honey. Includes small, medium, and large loaf sizes with optional anise or caraway.

Chilled Molokai sweet potato soup with fish: a silky Hawaiian chilled soup of purple Molokai sweet potato, leeks, and limu seaweed, topped with chilled poached snapper. An island-inspired starter.

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.

No-knead whole wheat bread with just four ingredients: whole wheat flour, yeast, molasses, and warm water. Mix in a bowl, scoop into loaf pans, rise once, and bake. Dense, hearty, salt-free.

A delicious side dish that goes well with jerk chicken or curried beef.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Curried lentils and rice with just 5 ingredients. Onions and curry powder simmer with lentils for two hours until thick and saucy, then get spooned over steamed rice.

Vegetarian mincemeat with fresh pears, mixed dried fruit, candied peel, glace cherries, dates, almonds, citrus zest, and whiskey. A meat-free version of the British holiday classic.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Homemade golden peach butter with cinnamon, cloves, and lemon zest. Slow-simmered from ripe peaches and water bath canned for pantry storage. A beautiful holiday gift or toast topper.