10,000 low low recipes

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

Savoury mushroom sauce is a rich vegan gravy made from dried porcini extract, tamari, maple syrup, and arrowroot. A gluten-free, dairy-free topping for rice, potatoes, or pasta.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Three-ingredient pretzel turtles with mini pretzels, Rolo or chocolate caramel candies, and toasted pecan halves. Easy no-fail sweet-and-salty holiday treat ready in 15 minutes.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

No need to use store bought seasoning mix. Control the salt level and use your own.

A 5-ingredient slow cooker chicken simmered in spaghetti sauce mix and white wine with fresh tomatoes and mushrooms. Set it and forget it for 4 to 6 hours.

We always used this punch at parties and baby showers.

Savory curry crepe batter made with chicken broth, curry powder, and butter in a blender. A spiced twist on French crepes that pairs with chicken, vegetables, or chutney fillings.

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Lime velvet salad is a retro molded Jello salad with cream cheese, crushed pineapple, celery, nuts, and whipped cream. Creamy, crunchy, and unmistakably vintage.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.