10,000 low low recipes

This quick and easy dessert inspired by an Italian classic Crema di Mascarpone ai lamponi. Iced fresh raspberries and mascarpone cheese.

A scrumptious dessert that is perfect thing to warm you and your tastebuds up on that cold winter night.

Medianyky, traditional Ukrainian honey cookies spiced with cinnamon, cloves, ginger, and nutmeg, topped with almonds and sugar crystals. A fragrant holiday cookie with Old World charm.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.

Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.

Southern fried chicken done Mom's way: flour-dredged pieces covered first for juicy meat, then uncovered and cranked up for a shatter-crisp golden crust.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Savory palmiers made with puff pastry rolled around honey mustard, prosciutto, and Parmesan. Baked golden and flaky for an elegant appetizer.

This pizza topped meatloaf combines seasoned ground chuck with gooey mozzarella and tangy pizza sauce. Baked golden in just 40 minutes, it brings together two family favorites in one crowd-pleasing dish.

Refreshing Middle Eastern cucumber yogurt salad with garlic and mint. This creamy, cooling side dish pairs beautifully with spicy grilled meats, rice dishes, or warm flatbread.

Filo shrimp puffs with spiced shrimp, coconut, ginger, and turmeric wrapped in flaky filo pastry triangles and baked golden. A crispy, aromatic appetizer with Southeast Asian flair.

A delicious make ahead mocha coffee drink mix. Perfect for those cool Autumn's and Winter mornings.

Quick cinnamon rolls using refrigerated biscuit dough filled with brown sugar, raisins, and cinnamon. Ready in 40 minutes with simple powdered sugar glaze.

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.