10,000 low low recipes

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Gluten-free almond cookies made from just three ingredients: almond paste, sugar and egg whites. Naturally flourless, chewy and intensely almond, shaped into balls or crescents and rolled in pine nuts. Classic Italian pignoli-style cookies.

Pineapple apricot crush blends canned apricots with pineapple juice and ice into a tropical slushy drink. Three ingredients, ready in 5 minutes.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

A dump-and-bake strawberry cake with marshmallows, cake mix, Jello powder, and frozen strawberries layered in a pan with zero mixing. The oven does all the work. Sticky, gooey, and ridiculously easy.

No need to use store bought seasoning mix. Control the salt level and use your own.

Chinese barbecue sauce blends ketchup, brown sugar, soy, ginger, garlic, and liquid smoke into a sticky-sweet glaze. The 6-ingredient sauce that turns ribs and chicken into char siu magic.

Old-fashioned chocolate pudding cake bakes with a cocoa batter on top and a brown sugar water layer that transforms into hot fudge sauce underneath. Drizzled with raspberry jam.

Warm baked apple chunks with dates, cinnamon, and apple juice, drizzled with raspberry fruit spread and topped with crunchy granola. A cozy, wholesome breakfast.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Pecan stuffed mushrooms with cream cheese, crumbled bacon, chives, and white wine, broiled until bubbling. A make-ahead appetizer that's ready in 20 minutes.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

Diabetic-friendly pecan oatmeal cookies made with egg whites instead of whole eggs, plus bran flakes for extra fiber. Crisp edges, chewy centers, and lighter than traditional oatmeal cookies.

Vegan mac and cheese with butternut squash, tahini, miso, nutritional yeast, and mustard blended into a creamy dairy-free sauce, baked with breadcrumbs. Plant-based comfort food.