10,000 low low recipes

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

A tender and juicy beef roast that is simmered to perfection with apple cider.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.

Simplified nasi goreng with chicken, caramelized onions, cumin, coriander, and brown rice. A home-cook-friendly Indonesian fried rice that skips shrimp paste and keeps ingredients accessible.

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.