10,000 low low recipes

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

Capocollo, salami, and provolone stack on a crusty Italian sub roll with crisp lettuce, fresh tomatoes, hot peppers, and a drizzle of Italian dressing for a classic deli-style sandwich in 10 minutes.

Super quick, and fuss-free. Loved the idea of using parmesan and sesame seeds, also added some garlic powder and black pepper to give the chicken fingers more flavor. I used equal amount of honey and mustard, the sauce was sweet enough for me. An easy and tasty snack that both kids and grown-ups love to have.

Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Coral chocolate chip cookies with both white and brown sugar, optional pecans, and a chilled-dough trick for thicker, chewier cookies. A classic recipe with bakery-style results.

Chocolate chip raisin cookies baked low and slow for crisp golden edges and chewy centers. Two cups each of plump raisins and semi-sweet chips packed into every cookie.

Almond-coffee meringue cookies are sandwiched with chocolate ganache. These macarons are absolutely additive, no wonder these small sweets are so popular in Paris. After you pop one into your mouth, you want another one, and another one...

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

Almond ginger biscotti with the proper twice-baked crunch, studded with whole almonds, candied ginger and warm cardamom. Crisp, dunkable Italian cookies that keep for weeks in the jar.

Blender iced coffee whipped with chopped ice and powdered sugar into a frothy, frappuccino-style drink. Three ingredients, no espresso machine, ready in 5 minutes.

Great for apple season and excellent drizzled over apple dumplings.