10,000 low low recipes

A delicious pizza is full of delicious goodness. It's cheesy, warm and tasty.

Maple butter spread made with just softened butter and maple flavoring. A two-ingredient compound butter for toast, pancakes, waffles, and warm biscuits.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

If you're looking for a quick meal to make try this easy crockpot recipe that will satisfy your hunger in no time!

Explore the dinner options you have with this scrumptious dish that can be served with sour cream or salsa.

Salmon potato casserole combines canned salmon with cream of potato soup, evaporated milk, and a crunchy shredded wheat topping browned under the broiler. A pantry-friendly weeknight casserole ready in 25 minutes.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.

Par-cooked balti meat, the make-ahead base for a balti curry: lamb braised with onions, tomato, ginger and balti spices, then the aromatics blended into a thick curry sauce ready for the final balti cook.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Tender caribou simmered in mustard oil with turmeric, cumin, ginger and garlic. This wild game curry brings bold Indian spices to lean, rich-flavored caribou meat.

Basic quiche recipe with a 5-ingredient custard base of eggs, cheddar cheese, mayonnaise, milk, and flour. A versatile template for any vegetable, meat, or cheese combination.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.