5,732 low carb recipes

Bite-sized cauliflower florets dredged in flour and dipped in a light egg yolk batter, then fried until shatteringly crisp and golden. Just 5 ingredients and 20 minutes for a crunchy vegetable side or snack.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Cold bow-tie pasta salad with cherry tomatoes, black olives, cucumbers, radishes, and roasted sunflower seeds in a tangy lemon dressing. A crunchy, make-ahead side dish that's best chilled overnight.

Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

Chicken with a hint of lemon and basil that goes hand in hand with the summer weather.

A no-bake vanilla wafer crumb crust made with just three ingredients. Press into a pie pan, chill, and fill with your favorite pudding, cream, or fruit filling.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

A wholesome baked vegetable pâté built on ground sunflower seeds, whole wheat flour, and grated carrots and potato. Earthy, nutty, and spreadable, this vegan appetizer serves a crowd of 20 and pairs with crackers or crusty bread.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.