4,357 low low recipes

Homemade soy quarter-pounder veggie burgers with cooked soybeans, tofu, wheat germ, carrots, and garlic. Baked or broiled and ready in 30 minutes.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

Fusilli with cauliflower: a 3-ingredient Italian pasta where florets simmer in olive oil until they break down into a silky sauce coating every spiral. Ready in 40 minutes.

Indian style lentils simmer canned lentils with tomatoes, onion, garlic, ginger, turmeric, and frozen spinach into a weeknight dal. Ready in about 15 minutes.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

Spiced porridge cooked in milk with cinnamon, currants or raisins, and large flake oats. A warm, creamy breakfast ready in under 10 minutes on the stovetop.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.