10,000 low low recipes

Greek-style charoset with whole orange, dates, raisins, cherry preserves, sweet wine, and pine nuts. A Sephardic Passover recipe with warm spice and fruit.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Boneless chicken breasts grilled with a tangy homemade barbecue sauce sharpened with horseradish, cider vinegar, and brown sugar. A quick-fire weeknight grill recipe with bold, glossy glaze.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Cilantro pesto pasta with pine nuts, Parmesan, and poppy seeds tossed through spinach fettuccine. A fresh twist on classic basil pesto ready in 20 minutes.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

A frozen slush punch made with cranberry juice, pineapple juice, and sugar, topped with lemon-lime soda for fizz. Make ahead and scoop out servings as needed. Makes 2 gallons.

Cream cheese party dip with ketchup, French dressing, and grated onion blended smooth. A retro five-minute appetizer for chips and crackers with a tangy, creamy kick.

Chocolate rum mousse builds melted sweet chocolate into a rum syrup, then folds in stiff egg whites and whipped cream for an airy, boozy classic. Restaurant elegance from a 6-ingredient list.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.