5,361 low low recipes

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.

Mashed sweet potatoes blended with roasted bananas, orange juice, brown sugar, cinnamon, cardamom, and a pinch of red pepper flakes. A naturally creamy, butter-free holiday side that skips the marshmallow fluff.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Fresh fruit tart with banana-cream filling: a graham-honey crust, creamy banana-gelatin filling, and a crown of plums, raspberries, and blackberries under a glossy strawberry glaze. Dairy-free and naturally sweetened.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

Cuban-style black beans simmered slow with cumin, oregano, green pepper, garlic, sherry, and apple cider vinegar. The classic Cuban frijoles negros that earn their place beside any Caribbean meal.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Basic beer bread with just five ingredients and no yeast. Flour, baking powder, beer, and a touch of honey make a dense, flavorful loaf with a crispy golden crust.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Asian-style beef and couscous with flank steak in an apricot-ginger sauce, bell peppers, and mushrooms. A sweet-savory microwave meal with crisp-tender vegetables.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.