7,057 light recipes

Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.

Wok-fried ginger crabs with garlic, scallions, rice wine, and a light-dark soy sauce blend. A fast Chinese-style crab stir-fry that goes from wok to table in minutes.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

Stir-fried crabs with ginger and green onions in a classic Cantonese wok preparation. Fresh crab cooked fast over high heat with garlic, rice wine, and soy sauce.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

No-bake marbled raspberry cheesecake on an oatmeal cookie crust, with framboise liqueur and pink raspberry swirls. A summer-bright chilled dessert.

Kid-friendly san choy bau: crumbly pork mince with garlic, ginger, carrot, and water chestnuts tucked into crisp iceberg lettuce cups. A build-your-own Chinese-style wrap dinner for picky eaters.

Granny Smith chocolate oatmeal apple pie layers tart green apples, semi-sweet chocolate chips, and chewy oats in a custardy cinnamon filling. A pecan-pie-meets-apple-pie hybrid for dessert lovers.

Spiced apple pie with cinnamon, nutmeg, mace, cloves, and allspice in a flaky double crust dressed with pastry leaves. Bakery-quality dessert with deep autumn warmth.

Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Bourbon pecan pie with cane syrup, dark brown sugar, and a pre-cooked filling for a deeper, less cloying caramel base. Toasted pecans bake into a glossy, crackly top.

Fig ginger cake with boiled dried figs, corn syrup, warm spices, and chopped nuts baked in layers and topped with ginger icing. A vintage spice cake with jammy fruit throughout.

Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.

Elegant chocolate log cake (Buche de Noel) with a cocoa sponge rolled around marshmallow whipped cream filling, covered in chocolate frosting, and topped with pecans.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."