7,057 light recipes

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

Penne alla vodka tosses tubular pasta with a quick sauce of butter, vodka, hot pepper, puréed plum tomatoes, cream, and Parmigiano-Reggiano. A 20-minute Italian-American classic.

White chocolate almond-pecan pie with a triple-extract filling of vanilla, almond, and chocolate. A rich twist on classic pecan pie with white chocolate and slivered almonds.

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Brown sugar chocolate chip cookies topped with red candy-coated chocolate pieces before baking. Shortening-based for chewy centers with a 5-7 minute bake time that keeps them soft.

Thick, fudgy cocoa cookies loaded with white chocolate chips, crunchy pecans, and golden raisins. These bakery-style cookies are crisp on the edges and chewy in the center, ready in just 30 minutes.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

Part 1 of a caramel rum ice cream cake: homemade caramel sauce and a cream cheese cake base spiked with dark rum. Boozy, rich, and built in stages for a showstopper dessert.

Mom's secret sweet potato pie with boiled sweet potatoes, nutmeg spice, corn syrup, and a custard filling that sets perfectly for clean slices every time.

Moist apple cake with warm vanilla cream sauce, shredded Granny Smith apples, cinnamon, and walnuts. Easy 8-inch square cake topped with homemade buttery sauce, perfect for fall dessert or cozy brunch.

Eggless bread pudding with crushed pineapple, raisins, and a rum-brown sugar glaze topped with sliced almonds. Lighter than traditional custard-based versions.

Chocolate thumbprint cookies rolled in powdered sugar with a rich chocolate ganache filling. Brown sugar shortbread base with chopped chocolate chips baked into the dough.

Ginger cheesecake with a gingersnap crust, triple ginger punch from fresh ginger root, candied ginger, and orange peel. Lighter than classic cheesecake with reduced-fat cream cheese.

Southern chocolate pecan pie loaded with sweet chocolate, corn syrup, pecans, and a hit of coffee in both filling and topping. Classic Southern pecan pie crossed with a mocha mousse finish.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Fudgy drop cookies packed with black walnuts and unsweetened chocolate, topped with a glossy homemade chocolate frosting. Old-fashioned, from-scratch baking that makes 2 dozen in under an hour.