5,361 low low recipes

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.

Italian pan-fried trout in a white wine and lemon sauce with pearl onions, topped with butter-toasted almonds. A classic trota recipe ready in 30 minutes. Simple, elegant, unforgettable.

Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.

A tasty pea soup that goes well with any other dish you prepare!

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.

Homemade Butterfingers candy with just 5 ingredients! Crispy peanut butter hard candy dipped in melted chocolate. A copycat classic that's easier than you think.

Crispy Japanese arame seaweed patties with brown rice and miso take just 15 minutes for a savory, mineral-rich vegetarian side or main.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Sweet potato casserole brightened with crushed pineapple and orange juice, topped with melted marshmallows. A retro Thanksgiving side that swaps the brown sugar pecan crust for tropical sweetness.

Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that's meal-prep friendly and full of earthy, roasted flavor.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

Pureed peanut soup with butternut squash, potatoes, and coriander, topped with crispy cornmeal-crusted baked okra croutons. West African inspired and velvety rich.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Soft sesame seed yogurt bread for the bread machine. Yogurt adds tang and moisture to the crumb while sesame seeds bring a toasty, nutty flavor to every slice.