9,195 low low recipes

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Baked acorn squash rings with maple syrup and cinnamon, covered and baked until tender. A simple vegan fall side dish - add apple slices between the layers for a sweeter variation.

Serve this cream with your favorite cake, or for filling, creamy and tasty.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

Mock Pink Lady mocktail blended with milk, lemon juice, grenadine, and sugar over ice. A creamy, frothy non-alcoholic drink with a rosy pink color ready in 5 minutes.

Old-fashioned white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.

Tender venison pot roast simmered low and slow in tomato juice with potatoes and carrots. This hearty game meat recipe turns deer or elk into a fork-tender, melt-in-your-mouth Sunday dinner.

Chilled berry buttermilk soup with blueberries or strawberries, orange zest, and tangy buttermilk blended until smooth. A cold fruit soup that works as a refreshing summer starter or light dessert.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Perfect for kids, cheese sticks wrapped in bologna make and easy packed lunch.

Broiled polenta shapes with reconstituted chipotle peppers and sun-dried tomatoes folded in. Smoky, savory cornmeal cut-outs that crisp up under the broiler for an elegant appetizer or side.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Brighten up your mornings with this delicious jelly that can be used for toast or peanut butter and jelly sandwiches.

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.