5,631 card low recipes

Spicy ginger chicken stir-fry with bell peppers, pineapple chunks, and picante sauce. A sweet-heat skillet dinner with fresh cilantro, ready in 35 minutes.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Salmon spread cheese ball: a make-ahead party appetizer with canned salmon, reduced-fat cream cheese, lemon, and Dijon, shaped into a parsley-coated ball for melba rounds.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Tossed salad pizza with Caesar-dressed greens, tomatoes, kalamata olives and feta on a mozzarella-melted bread shell. Fun Italian-style salad-meets-pizza lunch.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Buttermilk chocolate hazelnut cake bakes whole wheat pastry flour with cocoa, brown sugar, and a layer of toasted hazelnuts. Lighter, healthier chocolate cake with no butter and no whole eggs.