10,000 low low recipes

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Instead of using your oven, try this simple crockpot recipe that will have a delicious pound cake made just in time for dinner!

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Reuben burger pie with a ground beef and oatmeal crust filled with sauerkraut, Swiss cheese, caraway seeds, and Thousand Island dressing. All the Reuben flavors in pie form.

Crustless artichoke quiche with marinated artichoke hearts, sauteed mushrooms, and Muenster cheese in a savory egg custard. A low-carb gluten-free brunch ready in an hour.

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.

Creamy vanilla pudding pie loaded with fresh cantaloupe chunks on a buttery vanilla wafer crust, folded with whipped cream and chilled until set. A cool, fruity summer pie that tastes like sunshine.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Moroccan eggplant salad with fried eggplant, garlic, cumin, and red pepper dressed in olive oil and lemon juice. A warm-spiced appetizer served at room temperature.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Roast beef tortilla roll-ups with bacon horseradish dip and crisp lettuce, sliced into pinwheels. A no-cook appetizer or lunch that chills ahead and cuts clean for party platters.

Sauteed oyster mushrooms with garlic, rosemary, sherry, and soy sauce in a light pan sauce. A quick, savory side dish ready in under 10 minutes.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Just two ingredients: softened butter stirred with vanilla extract. Spread it on toast, pancakes, or warm bread for a fragrant, slightly sweet twist on plain butter.

Classic ground beef meatloaf topped with a tangy brown sugar, vinegar, and tomato sauce glaze. Loaded with mushrooms and baked until caramelized. Comfort food with a sweet-sour kick.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.