10,000 low carb recipes

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.

Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.

Plump shrimp or scallops seared in garlic butter with sweet red pepper strips and a bright squeeze of lemon. This 5-ingredient Provencal-style seafood dinner is on the table in 30 minutes over steamed rice.

Silky whipped summer squash beaten fluffy with evaporated milk and butter. A light, creamy low-carb side dish that's diabetic-friendly and ready in 30 minutes flat.

Bone-in pork chops marinated in soy, sherry and garlic, then grilled hot and fast. Topped with a fresh blueberry-ginger relish spiked with serrano chile, cilantro and lime for a sweet-heat finish.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

A bold Scottish appetizer: creamy Roquefort cheese pounded smooth with whisky, then chilled in earthenware pots. Just 2 ingredients, 15 minutes prep, and pure Highland flavor.

Simple pork satay with sweet apricot peanut butter sauce. Quick marinade in soy and steak sauce, grill or broil in 10 minutes. Easy appetizer serves 6 or main dish for 2.

Fresh flavors bring chicken breast to life. The smoky and salty bacon wrapped around a classic caprese combination of basil, tomato and gooey mozzarella cheese make this an awe inspring main. Easy and undeniably delish!

Spinach, cheeses and bread crumbs are three major ingredients, and they make these crispy outside and cheesy inside delicious spinach balls, they are a perfect appetizer or delicious snack.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.