10,000 low low recipes

Fresh fruit salad, you can eat it at breakfast, after meals, any time, it is an excellent option.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

Sephardic-style date haroset made from simmered date paste with sweet wine, cinnamon, and chopped walnuts. A rich, fruity Passover tradition that keeps for two weeks.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Bread machine pizza dough with beer and garlic that bakes into tender hand-tossed style crusts with crispy edges in just 7 minutes

Charcoal-grilled T-bone steaks topped with wild mushrooms sautéed in butter, thyme, garlic, and red wine. Finished with grilled tomatoes and red onion for a steakhouse dinner at home.

Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.