9,195 low low recipes

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Hot pineapple punch heats unsweetened pineapple juice with white wine, lime juice, sugar, and nutmeg. A warm tropical cocktail garnished with cinnamon sticks and pineapple.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Big-batch melon and citrus fruit salad with honeydew, cantaloupe, oranges, grapefruit, pineapple, bananas, and cherries in fresh orange juice. Feeds 20 and keeps a week.

Buttery Mexican conchas shaped into spiral coils, glazed with warm honey, and topped with crunchy almonds. Homemade pan dulce that fills your kitchen with sweetness.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

One-skillet Polish sausage dinner with kielbasa, mushrooms, celery, and instant rice in a savory tomato-Worcestershire sauce. Ready in under 45 minutes.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Pineapple with mint and toasted coconut, a 3-ingredient tropical fruit salad. Naturally sweet, dairy-free, and vegan, ready in minutes for a refreshing summer side or light dessert.

Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.