5,361 low low recipes

Mediterranean oyster stew with tomatoes, potatoes, olives, capers, and a hint of cinnamon. A briny, hearty seafood stew that leans more Portuguese-Greek than New England chowder.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Texan fried pies stuffed with spiced dried apricot filling in a flaky, vinegar-laced pastry. Hand-held, golden-fried, and dusted with sugar. A classic Southern dessert from scratch.

.

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

No-cook cranberry orange relish made in the food processor with fresh cranberries, a whole orange, apple, nutmeg, and ginger. Bright, tart, and ready in 10 minutes flat.

Bread machine Italian bread with egg whites for a light, airy crumb and a tender crust. Just six ingredients, five minutes of prep, and the machine does the rest.

Peppery arugula wilted in the pasta water and tossed with a quick tomato sauce made with shallots, garlic, and red pepper flakes. A bright vegetarian spaghetti dinner in 30 minutes.

Tuna pizza with homemade dough, fresh tomato sauce, pine nuts, and basil. An Italian-style pizza from scratch with a slow-rise crust and Mediterranean toppings.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Cubed SPAM wok-tossed with broccoli, snow peas, red pepper, baby corn, and mushrooms in a fiery teriyaki-ginger sauce with Chinese hot oil. Served over rice, this spicy stir-fry is on the table in 25 minutes.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.