10,000 low carb recipes

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Liptauer cheese spread with cream cheese, butter, caraway seeds, capers, mustard, and grated onion. A savory Austrian-Hungarian appetizer served with crackers.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

Sherried cheddar cheese dip with sour cream, sherry, jalapeno, hot sauce, and garlic. A sharp, slightly boozy cheese dip for vegetables, melon, or Polish sausage.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Cream cheese frosting with butter, vanilla, and powdered sugar. Thick, spreadable, and made for carrot cake or zucchini cake. Comes together in 15 minutes with just 4 ingredients.

Boiled shrimp stuffed with a spicy cream cheese filling made with pickled jalapenos, garlic, and fresh cilantro. A crowd-pleasing cold appetizer that's ready in 20 minutes with bold Tex-Mex flavors.

Grilled sirloin steak topped with a French-style herb butter made from softened unsalted butter, shallots, parsley, and chervil. Simple steakhouse elegance with just seven ingredients.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Dry-fried bhindi sabji with okra cooked in ghee until golden brown, then seasoned with coriander, cumin, garam masala, and turmeric. A simple Indian okra side dish.

Grilled shrimp and chicken skewers basted with cumin-garlic butter. Separate skewers ensure both proteins cook perfectly on the grill in under 15 minutes.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.