5,361 low low recipes

Pasta with sake clam sauce puts a Japanese twist on classic linguine alle vongole. Clams simmer with sake, garlic, and briny capers, then get tossed with pasta until every strand soaks up the sauce.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Stir-fried tofu and bean sprouts with serrano chiles, oyster sauce, and fish sauce. A fast Thai-style wok dish that's vegetable-forward, protein-rich, and ready in 10 minutes.

Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Hungarian sweet noodles tossed in margarine and topped with sugar-coated poppy seeds or chopped walnuts. A traditional Central European dessert pasta that's on the table in 15 minutes flat.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Smoky roasted red pepper soup blended silky smooth with lime, cilantro, and garlic, loaded with broiled chicken strips and crunchy jicama cubes. Light, vibrant, and Mexican-inspired.

Chilled orange mango soup with pureed ripe mangoes, buttermilk, fresh orange juice, honey, and orange zest. A creamy no-cook cold fruit soup served as an elegant summer starter.

Homemade Thai green curry paste with fresh green chilies, lemongrass, galangal, shrimp paste, and coriander. Blends in minutes, beats store-bought every time.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.