3,811 card low recipes

Broiled zucchini planks topped with garlic, basil, oregano and parmesan, blistered under the broiler until tender with a browned cheesy crust. A fast, low-carb side that's ready in minutes.

Teem gok: deep-fried wonton cookies filled with dried fruit, coconut, almonds, and brown sugar. Crispy Chinese dessert wontons golden-fried in minutes.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.

Quick whole wheat muffins using Nora Mill muffin mix, buttermilk, eggs, and melted butter. Just four ingredients and 20 minutes in a hot oven for hearty, rustic muffins.

Old-fashioned pickled jalapenos with garlic and Mexican oregano in boiling vinegar. A simple, no-cook grandmother's recipe for spicy pickled peppers.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

Never thought about beer can be added into horseradish to make this delicious mustard, then you should get started now, and this homemade mustard is full of flavor!

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Homemade Indian dough incense: a hand-mixed blend of cinnamon, sandalwood, cloves, benzoin, curry, and jasmine essence, shaped into cones or sticks to dry and burn.

Broiled tuna steaks coated with a fragrant shallot and parsley mixture sizzled in lemon juice and olive oil. Two coats build layers of herb flavor. On the table in 25 minutes.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.