5,361 low low recipes

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

Sweet potato casserole with a crunchy pecan-coconut-brown sugar topping baked until golden. The holiday side dish everyone fights over at Thanksgiving.

Whole wheat spaghetti tossed with crisp asparagus, smoky mozzarella, prosciutto ribbons, garlic, and fresh basil. A 25-minute Italian pantry pasta with bold flavors and a hint of springtime.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Garlic-roasted potatoes tossed with peppery watercress, white wine vinegar, and fresh chives. Crispy, golden potatoes meet fresh greens in a warm salad-style side dish.

Oven-toasted sunflower seeds with optional oil and salt. Golden and crunchy in 8 minutes. A simple, healthy snack or salad topper.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Homemade tomato ketchup simmers fresh tomatoes, garlic, onion, and pickling spices into a tangy-sweet condiment. Thinner and livelier than store-bought, great with fries, eggs, or burgers.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.