6,351 card low recipes

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Peanut butter candy sandwich blends peanut butter and corn syrup spread on bread for a sweet, sticky three-ingredient snack. Throwback pantry sandwich for kids and quick lunches.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Fruit juice cooler mixing peach nectar, orange juice, grapefruit juice, and lemon juice with sparkling water. A refreshing, no-sugar-added punch served over ice.

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

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 Valentine's Day cake using a boxed cake mix, white frosting, and chocolate candy hearts. A simple, festive dessert anyone can make with just 3 items.

Fresh citrus and pineapple salsa with orange, jalapeño, cilantro, green onion, and lime zest. A bright, no-cook fruit salsa for grilled fish, chicken, or chips.

A scrumptious snack that is fun and easy to make with your kids!

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.

Italian Parmesan risotto topped with garlicky pan-toasted mushrooms. Creamy rice built one ladle of broth at a time, finished with Parmigiano-Reggiano and crowned with golden mushrooms.

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.