2,829 low sugar recipes

Roast prime ribs of beef with a simple salt and pepper crust, seared at high heat then slow-roasted until perfectly done. Includes a quick pan sauce with beef stock, thyme, and Worcestershire.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

Shrimp stuffed mushrooms with tarragon, cracker crumbs, and a buttered breadcrumb topping baked golden. A classic seafood appetizer that fills 24 caps in 35 minutes.

Homemade licorice liqueur made by steeping real licorice root in vodka for a week, then sweetening with sugar syrup. Three ingredients, two weeks, and a bold anise-flavored spirit.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Chicken pox pancakes: pancake stacks decorated with banana eyes and mouth, strawberry chunk spots, and powdered sugar pus. Halloween or sick-day kids' breakfast.

Caramel snappers made with toasted pecan halves, melted vanilla caramels, and a semi-sweet chocolate top. A three-ingredient candy that looks like it came from a gourmet chocolate shop.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.

Broccoli stir-fry with soba tosses ginger-garlic-scallion broccoli over Japanese buckwheat noodles. Vegan one-bowl dinner with bright crunch and earthy noodle depth in 40 minutes.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Halloween chocolate blood cake with red-dyed white chocolate sponge, strawberry ice cream center, and a creepy dripping red icing topped with vampire teeth candies. Spooky party showstopper.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.