10,000 low low recipes

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.

Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.

Non-alcoholic pina colada flip made with pineapple juice, cream of coconut, and club soda, topped with vanilla ice cream. A fizzy tropical drink ready in 5 minutes.

Bok choy stir fry with bean sprouts and snow peas in a glossy chicken bouillon glaze. A quick vegetable side dish with crisp-tender texture, done in 20 minutes.

A rich and delicious dessert made with jello, angel food cake and juicy berries.

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Creamy vegan eggnog blended from silken tofu, vanilla soy milk, brandy, and brown sugar with a pinch of turmeric for that classic golden hue. Ten minutes, no cooking, no eggs. Holiday sipping without the dairy.

Creamy sweet potato soup with hot pepper relish and chicken broth, pureed smooth and topped with sour cream. Just five ingredients for a warming, spiced bowl.

Slow cooker rice pudding with long-grain rice, half a gallon of milk, raisins, and cinnamon. A hands-off Crock pot dessert that simmers itself into creamy, custardy comfort.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Udon noodles tossed with shiitake mushrooms, bok choy, carrots, and grated ginger in toasted sesame oil, simmered in the mushroom soaking liquid. A clean, earthy Japanese noodle bowl.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.