9,195 low low recipes

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Turkey pasta salad with corn, zucchini, and picante-creamy garlic dressing. A Tex-Mex spin on leftover turkey, ready in 20 minutes and better after a chill in the fridge.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

Grilled butterflied leg of lamb in a red wine, soy, and rosemary marinade. Smoky, garlicky, and pink at the center, sliced thin for an easy backyard centerpiece.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Chunky marinara sauce loaded with zucchini, mushrooms, celery, and red onion sauteed in balsamic vinegar. A no-oil vegetable-packed pasta sauce simmered in 40 minutes.