10,000 low low recipes

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Sashimi at home: paper-thin slices of sashimi-grade red snapper served with a soy dipping sauce. It's all about pristine fish and a sharp knife. Naturally gluten-free with tamari.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

This scrumptious spicy apple pie is served with a hot brandy sauce.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.

Classic house salad with romaine, radicchio, shredded carrots, tomato, and cucumber tossed in vinaigrette. A crisp, colorful side salad ready in 15 minutes.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Baked chicken Excelsior bastes chicken breasts in lemon-paprika butter, then bathes them in a creamy sour cream, sherry, and mushroom sauce for the last stretch in the oven. A retro, dinner-party-worthy chicken with a silky finish.

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.

Homemade vanilla bean extract with just two ingredients: chopped vanilla beans steeped in brandy for two weeks. Richer than store-bought and endlessly refillable.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Slice-and-bake vanilla wafer cookies with powdered sugar, butter, and cream of tartar. Make the dough ahead, chill, slice thin, and bake crispy in 10 minutes.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.