10,000 low low recipes

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Feel too lazy to bake any cookies or cake for Easter. Make these crispy Easter nests that will for sure satisfy everyone. They are easy to make, and taste delicious.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Easy and tasty. Serve it with some delicious summer BBQ, arrange the salad over a bed of fresh greens to get some veggie boost.

These Asian inspired cookies are so good, tahini and sesame give the cookies tangy and nutty flavor.

Homemade sweet pumpkin seeds, pepitas toasted golden and coated in melted semisweet chocolate. A crunchy, chocolatey snack that turns leftover pumpkin seeds into a treat in minutes.

A refreshing twist on a multi-layer tortilla dip great for serving a crowd.

Bread machine whole wheat bread, a 100% stone-ground loaf lightened with added vital wheat gluten and sweetened with honey so it rises soft instead of dense. Dump the ingredients in and let the machine do the work.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Italian coffee with chocolate: equal parts strong hot coffee and Italian-style hot chocolate poured together, then crowned with whipped cream. A simplified take on Turin's classic bicerin.

Homemade pita bread that puffs into pockets on a hot baking sheet at 500 degrees. Four basic ingredients, no fat, freezes well, and makes 6 large or 12 small pitas.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

No-cook minty apple tomato chutney with Granny Smith apples, ripe tomatoes, bell pepper, raisins, and fresh mint. Cures for ten days into a tangy condiment.