9,195 low low recipes

Microwave breakfast potatoes layer sliced potatoes and onions with cheddar cheese for a 10-minute single-serving breakfast side. No skillet needed.

Masoor dahl soup with red lentils, turmeric, garlic, and whole peppercorns finished with lemon juice. A simple Indian lentil soup that's vegan, high-fiber, and ready in under an hour.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Creamy broccoli cheddar soup made with skim milk and reduced-fat cheese for a lighter take on a steakhouse classic. Hot soup melts the cheese in the bowl. Ready in 25 minutes.

Grilled prawns with fresh coriander: quickly marinated in soy, rice wine, and sesame oil, then broiled or barbecued and served with a bright cilantro-ginger-rice vinegar dipping sauce. Clean, punchy Chinese-style shrimp in 30 minutes.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Light raspberry vinaigrette made with raspberry vinegar and orange juice instead of oil. A fat-free, fruity salad dressing that comes together in 5 minutes with just 4 ingredients.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.