10,000 low low recipes

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Caramel snappers made with toasted pecan halves, melted vanilla caramels, and a semi-sweet chocolate top. A three-ingredient candy that looks like it came from a gourmet chocolate shop.

Citrus jelly cubes set with unflavored gelatin and built from real grapefruit and orange juice. A homemade pate de fruits style candy with no artificial flavor and barely any sugar.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Layers of soft pound cake soaked in sweet Marsala wine, lush apricot purée, and silky vanilla custard come together in this classic British trifle that's easier to make than you think.

Holiday baked oysters layer buttery toasted bread cubes with briny oysters, cream, lemon, and a cayenne kick, then bake into a golden casserole. The classic scalloped oysters that grace holiday tables.

The classic Sidecar cocktail: brandy, triple sec, and fresh lemon juice shaken and strained into a chilled glass with a lemon twist. A bright, balanced brandy sour that's been a cocktail-hour staple since the 1920s.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.

with Oreo cookies,some other nice flavour,mixed with chocolate fudge and coffee ice cream,I know you will love it very much,try not to be addcited:)

Tender baked acorn squash halves filled with seasoned spinach, sautéed onions, and breadcrumbs. This vegetarian stuffed squash makes a gorgeous fall dinner that's naturally light and full of earthy flavor.

Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.