10,000 low crab recipes

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.

A boozy twist on traditional holiday treats, featuring a rich blend of chocolate, bourbon, and nuts, making them a cherished family favorite during Christmas.

Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.

Very easy vegetarian recipe that highlight the sweetness and crispness of sugar snap peas.

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

Thumbprint kiss cookies use peanut butter cookie mix rolled in sugar with a chocolate Kiss pressed in the center. A classic peanut butter blossom shortcut for cookie trays and bake sales.

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

Stovetop popcorn popped in garlic-infused oil, then tossed with cayenne, cracked black pepper, and hot sauce butter. This fiery, crunchy snack blows microwave bags out of the water.

Chewy chocolate chip cookies made with applesauce instead of butter deliver all the flavor with a fraction of the fat and guilt.

Simply blanched the rapini, then a quick stir-fry with ginger, garlic, soy sauce, sesame oil and rice vinegar. The simply tasty dish can be served as a side dish or toss with cooked pasta to make a meal.

A colorful summer salad dressing made with orange juice, honey and poppy seeds. This dressing complements any green salad, fruit and even pork.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.