9,195 low low recipes

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

This old-fashioned egg drop soup drizzles a thin batter through a colander into rich beef broth, creating tender, wispy noodle-like strands in minutes. A frugal, warming bowl that stretches pantry staples into something special.

Steak and shrimp wonton filling with marinated beef, lemon-kissed shrimp, water chestnuts, and cilantro. A surf-and-turf twist for fried or boiled dumplings.

Instead of using plain old beef, enjoy this delicious variation of tacos that's fun to make and eat.

Plump shrimp slathered in a sticky-sweet Cajun sauce with honey, brown sugar, and a kick of cayenne. Ready in 30 minutes and served over fluffy rice, this is weeknight dinner with serious Louisiana soul.

One-pot vegetarian noodles with broccoli, yams, and mushrooms tossed in melted mozzarella, soy sauce, and thyme. Everything cooks in the same pot of water.

Chewy ginger molasses cookies with crackled sugar tops and soft, spice-packed centers. Cinnamon, ginger, and clove make these the cookie that defines fall and holiday baking.

Simple cinnamon coffee cake with a tender, quick-bread crumb topped with cinnamon sugar. A no-fuss breakfast cake made from basic pantry staples in under 45 minutes.

Old-fashioned buttermilk gingerbread with a streusel-style crumb topping built from the same dough. Molasses, ginger, and cinnamon meet a tangy buttermilk batter for a soft, warm-spiced cake. Serve warm with whipped cream or baked apple.

Holiday molasses crinkles are spiced sugar-coated cookies with cracked, snowy tops. The water-droplet trick guarantees that signature crinkled surface every time. Soft inside, slightly crisp at the edges.

Soft molasses sugar cookies with cinnamon, cloves, and ginger, rolled in sugar with a thumbprint filled with extra crunch. Crisp edges, chewy centers, warm holiday spice.

Orange-scented French toast soaked in warm cinnamon-vanilla custard and fried golden. Day-old bread gets a 30-minute refrigerator soak for custardy centers.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.