10,000 low low recipes

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Mussel and tomato soup: a quick four-ingredient Italian-style seafood soup with garlic, olive oil, plum tomatoes, and fresh mussels. Ready in 40 minutes for a light appetizer or main.

Traditional Sicilian cannoli with wine-spiked fried shells and a chilled ricotta filling scented with cinnamon, vanilla, and candied citrus peel. Topped with glace cherries and powdered sugar.

Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.

Impossible banana cream pie that makes its own crust while it bakes. Bisquick, eggs, milk, and butter blend into a self-crusting custard topped with fresh bananas and whipped cream.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Buttery garlic mushroom appetizer simmered low and slow with Italian dressing mix. Three ingredients, toothpick-ready, and they vanish off the platter in minutes.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

Raspberry angel cake fills and frosts an angel food cake with a fluffy raspberry Jello and whipped cream mixture studded with real berries. Make-ahead friendly.

Pickled pumpkin balls scoop fresh pumpkin flesh into pretty spheres and simmer them in spiced cider vinegar syrup with cinnamon, cloves, allspice, and lemon peel. A retro relish for fall meats.

Southern peach shortcake with sliced peaches, almond extract, and cinnamon baked under a light biscuit topping. Diabetic-friendly with fructose instead of sugar.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Fluffy strawberry pie with fresh berries folded into a light Jello and vanilla pudding filling with whipped topping. A no-bake, mousse-like pie that chills to creamy perfection.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

Golden butterscotch fudge with marshmallow cream, pecans, raisins, and butter-rum flavoring. A rich, candy-shop style fudge that sets smooth and cuts into perfect squares.