4,357 low low recipes

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Fresh orange sections dipped in melted semi-sweet chocolate and chilled until set. A 3-ingredient elegant treat that takes 15 minutes of hands-on work.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Slow-cooked cranberry cherry relish with raisins, whole orange, lemon, brown sugar, and warm spices. Yields 6 cups of thick, fruity condiment for holiday meals and cheese plates.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

Pasta O'Doole is a three-ingredient pantry dinner: elbow macaroni tossed with great northern beans and tomato sauce. Cheap, filling, vegan, and ready in minutes from cans and a box.

No-bake peach pie with a raw almond-date crust, fresh sliced peaches tossed in maple syrup and almond extract, topped with shredded coconut. Naturally sweetened and gluten-free.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Lima bean cheese bake with cheddar, ketchup, and milk in a bubbly casserole thickened with wheat flour. A six-ingredient vegetarian baked bean dish with a cheesy top.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.