10,000 low fat low cab recipes

Grilled split lobster served alongside a fresh herb salad of basil, mint, fennel fronds, chervil, chives, and parsley dressed in lemon and olive oil. Simple, elegant, done in 30 minutes.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Eggy meat marinade builds a protein-rich emulsion of whole eggs, vinegar, and oil with seasoning blend, parsley, and oregano. Especially good on game meats like venison and tougher cuts that need tenderizing.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Egg salad sandwiches with blanched green beans, Vidalia onion, celery, and honey mustard on multigrain bread. A crunchy twist on classic egg salad that adds fresh snap to every bite.

Potato momos are Tibetan steamed dumplings stuffed with garam-masala spiced mashed potatoes, spinach, and cilantro. Vegetarian Himalayan comfort food, served with a fiery chili dipping sauce.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

A delicious dip made with marshmallow topping and cream cheese that tastes great with any kind of fruit you like.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Potato skins get brushed with tangy Dijon mustard, layered with ham and roasted peppers, then topped with melted Monterey Jack cheese for a quick appetizer that's ready in 15 minutes.

Crawfish au gratin baked in a rich double-cheddar sauce with sauteed bell pepper, celery, and onion. A bubbly, cheesy Cajun casserole that's pure Louisiana comfort food.

Try this succulent chicken dish that is made with savory chive dumplings that will be new favorite!

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.