10,000 low low recipes

Oatmeal biscuits are hearty, lightly sweetened rounds made with quick oats and a touch of brown sugar. Tender inside, golden outside, and just right served warm with butter and jam.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Stir up a tasty dinner in your wok with this simple recipe that is hassle free.

Easy roasted vegetable pasta sauce with oven-roasted red peppers, onions, and garlic folded into jarred spaghetti sauce with sauteed mushrooms and fresh basil. A semi-homemade upgrade.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Chocolate meringue puffs with melted semi-sweet chocolate, walnuts, and a touch of vinegar folded into glossy egg whites. Crisp outside, fudgy inside, and naturally gluten-free.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.

Cheese scones with sharp cheddar, whole wheat flour, and dry mustard rubbed with cold butter. A British-style savory scone that bakes tall and golden in under 10 minutes.

Eggnog mousse with rum, brandy, nutmeg, and whipped cream set with gelatin. A light, airy holiday dessert topped with crushed peppermint candies that tastes like eggnog in cloud form.

Bread machine chocolate cherry bread with dried cherries, chocolate chips, Triple Sec, molasses, and orange zest. A rich, sweet yeast loaf with a boozy twist.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.