3,814 low carb recipes

Thai iced coffee brewed strong, poured over ice, and stirred with evaporated milk, sugar, and a dash of cardamom for a spiced, creamy cold coffee drink.

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.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

Neil Perry's Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Diabetic-friendly Black Forest bars made with just three ingredients: no-sugar chocolate cake mix, sour cherries, and sugar substitute. Quick, simple, and guilt-free.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

Veggie vomit is a Halloween gross-out lime jello salad with grated cabbage, carrots, crushed pineapple, and mandarin oranges. Kids love the gross name; the salad tastes great.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Broiled polenta shapes with reconstituted chipotle peppers and sun-dried tomatoes folded in. Smoky, savory cornmeal cut-outs that crisp up under the broiler for an elegant appetizer or side.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.