10,000 low low recipes

Chicken salad wraps with deli chicken salad, tomato, American cheese and crisp lettuce in warm flour tortillas. Five-minute lunch ready to grab and go.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Old-fashioned chicken and dumplings made from scratch with stewed chicken, rich broth, and hand-rolled flat dumplings. Southern comfort food the way Grandma made it.

Frito casserole layered with corn chips, ground beef, chili beans, tomatoes, corn, and cheddar cheese. A Tex-Mex weeknight casserole that comes together with pantry staples.

Dutch-style knakworst with sauteed leeks, onion, ginger, apple juice, and vinegar. A quick skillet supper rooted in Netherlands home cooking, ready in 20 minutes.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Canned sardines warmed in white wine over a soft fennel and onion relish. A simple, elegant Mediterranean-style fish dish using the sardine oil for cooking.

Spice up your steak in a new way with this unique and tasty recipe that is stress free.

Having a few guests over for dinner? Serve these delicious snacks that will have people sending compliments to the chef!

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

Spiced Chinese cucumber salad with sesame oil, hot soybean paste, soy sauce, and lemon. A crunchy, spicy-tangy cold side dish that takes just minutes to prepare.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.