4,357 low low recipes

Hearty vegan chickpea loaf with tahini, cumin, and turmeric, packed with sauteed vegetables. A protein-rich plant-based main that slices like meatloaf.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Tried this green split peas, easy to make, whole family love it!

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Chocolate carrot cake made with whole wheat flour, cocoa powder, grated carrots, and cinnamon. Egg-free, dairy-free, and naturally moist from the carrots and boiling water.

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.

Chocolate peanut butter frosting made with cocoa powder, peanut butter, vanilla, and powdered sugar. A no-cook, no-butter frosting with rich chocolate-peanut flavor.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.

Carrot egg pasta, fresh homemade noodles made with durum semolina, eggs and carrot puree for a vibrant orange color and subtle sweetness. A pasta-machine dough that sneaks a vegetable into dinner.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

No-bake butterscotch cookies with melted butterscotch chips and peanut butter poured over corn flakes and peanuts. Four ingredients, no oven, and a candy-like crunch after a quick chill.