10,000 fresh recipes

Crustless onion pie with sauteed onions, eggs, Parmesan, and bread crumbs baked into a savory vegetarian custard. A low-fat, 5-ingredient onion tart with no pastry shell.

Low-fat fried fish fillets coated in Parmesan breadcrumbs and egg whites, frozen for a crisp crust, then pan-fried with cooking spray instead of oil.

Fettuccine Alfredo lightened up with skim milk and cream cheese, finished with garlic-bloomed butter and a thick blanket of Parmigiano-Reggiano. Silky, garlicky, and surprisingly rich.

This is another healthy recipe, low calorie, and low-fat, a lot of protein.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Cranberry orange bagels made with your bread machine, studded with dried cranberries and bright orange zest. A hint of ground cloves adds warm spice to these chewy, boiled-and-baked beauties.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

A quick and easy classic Asian flavored beef and broccoli with snow-pea stir-fry.

Make some cheesy and oozy Halloween pizzas for your Halloween dinner and they are delicious. Nobody will resist these hot pizzas.

Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.

Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.

Hot artichoke seafood salad bakes lump crab, chopped artichoke hearts, Parmigiano-Reggiano, and a hit of hot sauce into a bubbly, golden party dip topped with toasted almonds. Serve hot with crackers.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Basil-mint-orange pesto with walnuts and a splash of frozen orange juice concentrate. A bright, citrus-spiked pesto that works on grilled lamb, vegetables, and pasta.