902 light recipes

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Chunky drop cookies packed with milk chocolate chips, maraschino cherries, granola, flaked coconut, and chopped nuts. Brown sugar keeps them chewy, and a hint of orange zest ties it all together. Makes 3 dozen.

Savory cheese bread with cottage cheese, cheddar and sautéed onions. Quick bread baked in a round pan topped with poppy seeds in 35 minutes.

Mocha crinkle cookies with deep cocoa, instant espresso, and a surprising pinch of black pepper, rolled in powdered sugar for that signature cracked-top look. A grown-up twist on classic chocolate crinkles.

A meat-less loaf with a quick and fresh tomato sauce. Freezes well, an easy make-ahead favorite packed with chunks of corn, lentils and rice. One of the best vegetarian loafs I've ever tried.

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

Malosolnye ogurtsy are Russian lightly-salted pickles made with fresh dill, horseradish, garlic, and a simple brine. Crisp, garlicky, and ready in just four days.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Sweet potato casserole with double ginger, orange zest, and a crispy brown sugar walnut crust. Baked until puffed and golden for a holiday side that steals the show.

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Banana nut bread made with whole wheat and white flours, ginger and mace, plus chopped pecans and dates folded in. A spiced, fruit-and-nut-loaded quick bread that's denser and more interesting than the standard.

Bread machine potato bread using instant potato flakes for a soft, fluffy crumb. Simple ingredients, light crust, and minimal hands-on effort for a 1.5 pound loaf.