10,000 low low recipes

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

White chocolate coconut truffles with shredded coconut, a splash of coconut liqueur, and a creamy white chocolate ganache center. Easy make-ahead holiday candy.

Fudgy, low-fat chocolate mousse bars made with applesauce and yogurt instead of butter. Dense, rich, and guilt-free with just 1 tablespoon of oil.

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.

Italian apple tart (crostata di mele) with lattice top and minimal sugar. Thinly sliced apples in homemade tart dough bake until golden. Simple, rustic, and authentically Italian.

For that definitive French touch, an enriched Bechamel sauce.

Orange you glad to have found this succulent dish made with rainbow trout fillets, mandarin oranges, and a drop of vodka?

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.

Baked bean and cheese tortilla bundles stuffed with refried beans, green chiles, cheddar, tomato, and chili powder. Easy Mexican-style burritos baked until melty and topped with taco sauce.

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.