10,000 low low recipes

Seasoned mayo spread with onion powder and celery salt. A three-ingredient sandwich condiment that adds savory depth to burgers, wraps, and deli sandwiches in seconds.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Chinese crispy beef shin marinated with star anise and cinnamon, simmered, frozen, sliced paper-thin, deep-fried, then tossed with caramelized sugar and toasted sesame seeds.

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

Blueberry ketchup blends ripe berries with tomato, plums, ginger, and warm spice into a savory-sweet condiment. Pair with grilled meats, cheese boards, or burgers for unexpected depth.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Mock lobster made from haddock poached in tomato juice and served with a zesty chili-horseradish-sour cream sauce. Budget-friendly seafood with lobster-like flavor.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Homemade Indian spice blend with coriander, cumin, black peppercorns, turmeric, dried chili, cloves, ginger, and allspice. A versatile hot and spicy seasoning mix ground fresh in a spice mill.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Fresh Bartlett pears cored, stuffed with minced Chinese dates and orange honey, then gently steamed until tender. A traditional Chinese dessert with just three ingredients that's elegant and naturally light.

Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.