6,351 card low recipes

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.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Wok-fried broccoli and mushrooms in oyster sauce with garlic, cooked fast and hot for crisp-tender vegetables with a savory, glossy coating. A Chinese takeout side in 20 minutes.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

Diabetic-friendly cherry pie with sugar-free custard filling and a lightly browned meringue top. A sugar-replacement twist on the classic Washington's cherry pie that keeps the indulgence.

Danish pastry twisted through with apricot preserves and topped with walnuts for a bakery-style breakfast treat that rises beautifully.

Twisted onion Parmesan breadsticks made with hot roll mix, brushed with egg wash, and topped with grated Parmesan. Soft, golden, and ready in under an hour.

Caprese salad tosses red and yellow tomato wedges with fresh mozzarella, basil, and parsley. The classic three-ingredient Italian salad (plus a few herbs) done right with summer's best tomatoes.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Streusel pound cake baked in a slow cooker with a brown sugar, cinnamon, and nut streusel layered through the center and on top. An easy crockpot cake with a coffee cake twist.

Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.