3,814 low carb recipes

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Two-ingredient cheese stuffed breadsticks made with refrigerated dough wound around string cheese. Freezer-friendly, lunchbox-ready, and kid-approved.

Chicken sherry bakes bone-in legs with a sauce of tomato, dry sherry, basil, oregano, and garlic. A hands-off Italian-inspired oven braise with just 5 minutes of prep and rich, saucy results.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Baked Brie with cranberry chutney made from fresh cranberries, brown sugar, lime juice, and pickled jalapeno, spooned over the wheel and baked until melting. A holiday appetizer that's ready in 30 minutes.

Halloween candy corn bars layer chopped chocolate cookies, salty pretzels, and raisins under a white chocolate drizzle, then top with candy corn and Halloween sprinkles. A no-bake bark-style treat kids can help make.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

Homemade margarita liqueur infused with orange and lime zest spirals in silver tequila with Cointreau. Sip it straight, over ice, or use it as a pre-mixed cocktail base.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Grilled baby artichokes piled onto meaty sauteed portobello caps and finished with a drizzle of vinaigrette. A simple, smoky, vegetarian starter that lets a few good ingredients shine.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.