5,361 low low recipes

Cheesy cornmeal casserole topped with sour cream, romaine, diced tomatoes, avocado, and olives. A hearty Mexican-inspired bake that feeds a crowd for Cinco de Mayo or any fiesta night.

Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

No-cook Thai peanut sauce with smooth peanut butter, soy sauce, rice and cider vinegars, sugar, and a drop of sesame oil. A 10-minute dip for satay, noodles, or spring rolls.

Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.

No-bake peanut butter cookies with just four ingredients: sugar, corn syrup, peanut butter, and Rice Chex cereal. Ready in 30 minutes with zero oven time.

This burrito is made with a combination of Mexican and American cuisine, that is sure to please American tastes.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Gingered tofu peanut spread with fresh ginger, garlic, tamari, and natural peanut butter pureed into a creamy vegan sandwich spread. No cooking required, ready in 10 minutes.

Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.

No-bake chocolate peanut butter snack bar with oats and raisins. Just 5 ingredients, 10 minutes, and a quick freeze. A Weight Watchers friendly grab-and-go treat.

A fresh blueberry pie with a stovetop filling where most of the berries stay whole and uncooked. Poured into a baked pie shell and chilled, it's fruity, bright, and barely sweet.

Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.

Brown sugar apple pie with a spiced crumb topping of cinnamon, nutmeg, and mace. Five cups of sliced apples heaped into a flaky shell and baked golden.

A showpiece blueberry pie with 7 cups of fresh berries in a glossy orange glaze, nestled in a homemade orange-zest crust. Served chilled and can be made a day ahead.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.