10,000 low low recipes

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Fruit medley punch: a pink party bowl of puréed strawberries, apricot nectar, and citrus, fizzed up with ginger ale. Crowd-pleaser for showers, brunches, and holiday tables.

Veal with onion, after broiling, very fresh, and nice flavour!

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

Einspanner (German Coffee with Whipped Cream) recipe

Parsley-stuffed Cornish game hens browned in butter, braised until fall-off-the-bone tender, and served with a silky whipping cream pan gravy. Simple ingredients, stunning results.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

Malt shoppe pie blends frozen vanilla yogurt with whipped topping and crushed Whoppers in a chocolate cookie crust. A 4-ingredient frozen pie that tastes like an old-fashioned malt shop classic.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

A show-stopping layered smoothie with three distinct berry tiers: strawberry, blueberry, and raspberry, each blended with tangy buttermilk. Ready in 8 minutes, gorgeous enough for brunch, easy enough for kids.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Traditional Japanese sashimi dipping sauce made by simmering soy sauce with katsuobushi (bonito flakes) and sake, then garnished with wasabi. Deeper and more aromatic than plain soy sauce.

This decadent bread with a cinnamon taste is perfect in the morning. Can be served plain or toasted.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.