10,000 low low recipes

Pickled red onions Yucatán-style with cumin, Mexican oregano, garlic, and apple cider vinegar. The bright-pink condiment that makes tacos, grilled meat, and avocado toast taste better.

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Frozen ice cream pie with layers of Kahlua-spiked chocolate and vanilla ice cream on a chocolate cookie crust, loaded with crushed toffee bars and finished with whipped cream.

Alicha: Ethiopian mild meat stew with beef, lamb, or goat braised slow with turmeric, ginger, mustard, and caraway seeds. The yellow-gold curry that pairs with injera or rice.

Homemade vanilla almond flavored coffee mix with ground coffee, vanilla extract, almond extract, and star anise. Brew coffeehouse-quality flavored coffee at home.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Chicken finger packets wrap soy-Dijon broiled chicken, tzatziki, lettuce, and sweet peppers in flour tortillas. Portable lunch-box rolls that hold up in a bag all morning.

Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.

Tom Kha Gai - Thai coconut milk soup with chicken, galangal, lemongrass, kaffir lime leaves, and fresh chiles. A rich, aromatic broth finished with lime juice and cilantro.

Tex-Mex skillet cornbread with a spiced black bean, pepper, and tomato filling topped with homemade cornbread batter baked golden in a cast iron skillet. A one-pan vegetarian dinner.

Fortune Christmas Cookies, tiny marble-sized dough balls baked into bite-sized holiday treats. A simple, quick-baking variation of the Mysticandy cookie dough for the Christmas tin.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Baby Asian greens salad with warm goat cheese croutons on toasted baguette and a sherry-vinegar vinaigrette with thyme and grainy mustard. A bistro salad ready in 30 minutes.

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.