4,978 low sugar recipes

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Flour tortillas cut into squares and simmered in chicken broth make the easiest dumplings you'll ever fix. Just 4 ingredients and pure comfort in every spoonful.

Elegant crab and lobster salad plated with a fennel-orange side salad and a silky Courchamps sauce made with crab, tarragon, and Dijon. A refined no-cook seafood dish for special occasions.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Yummy and hearty alfredo sauce with blackened chicken.

This bacon and tomato wafers go very well, tastes well too! Last year, did it before New Year coming!

What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Phoenix Rolls (Banh Phuong Hoang): thin chicken breast slices wrapped around ham and a lemongrass shrimp paste, dusted in cornstarch, and pan-fried until golden. A crispy Vietnamese party bite.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

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My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.