10,000 low low recipes

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

Graham cracker pie shell made with just crushed graham crackers and melted margarine. A no-bake, two-ingredient crust that chills firm and holds any cream, custard, or cheesecake filling.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Easy glazed smoked ham trims, scores, and bakes a fully-cooked smoked ham with a simple sugar coating for a holiday-worthy main with minimal effort. The classic Sunday-supper or Easter-table centerpiece.

Sugar-free chocolate bark candy made with diabetic-friendly chocolate coating, crunchy cereal, and watermelon seeds. Just 3 ingredients melted in a double boiler and snapped into pieces.

Nutella ice cream cups layered with chocolate ice cream, coffee ice cream, and swirls of Nutella topped with a toasted hazelnut. A no-cook frozen dessert that makes ahead beautifully for up to 2 weeks.

Fresh berries with a blended sweet yogurt sauce made from low-fat yogurt, jam, and citrus zest. A light, 5-minute no-cook dessert that's diet-friendly.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Enjoy this chilled and tasty drink that's made with plain yogurt, strawberries and bananas.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.

Frozen apricot yogurt made with dried apricots simmered in orange juice and blended with low-fat yogurt. Just 4 ingredients, no ice cream maker needed.

Crispy fried tortillas wrapped around a chicken filling.