10,000 low low recipes

Chicken wings marinated in dry sherry, soy sauce, ginger, and garlic then cooked in the microwave for tender, savory results. A simple Asian-inspired appetizer with just 5 ingredients.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

Summer peach and berry lattice pie with fresh orange juice, nutmeg, and a golden egg-washed crust. Use any mix of strawberries, blueberries, or raspberries.

No-bake chocolate fingers made with powdered milk, cocoa, powdered sugar, raisins, cherries, and candied peel. A fudgy, fruit-studded candy that firms up in the fridge.

Mexican pita pizzas layer black beans, Pico de Gallo, and melted cheese on crispy pita rounds for a fast appetizer or weeknight dinner. Ready in 20 minutes with easy Tex-Mex toppings.

Homemade peach liqueur infused with fresh peaches, vodka, lemon peel, and cinnamon. A DIY fruit liqueur that steeps for 8 weeks into a smooth, fragrant sipping cordial or cocktail mixer.

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

Homemade Galliano liqueur made with vodka, anise extract, vanilla, and a slow-simmered sugar syrup. Rests for two weeks to develop that signature golden, herbal sweetness.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Australian sausage rolls with seasoned sausage meat, herbs and onion wrapped in flaky puff pastry. Classic party food and lunchbox favorite Down Under.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.