5,074 low sugar recipes

Swedish pan-fried sandwiches filled with anchovy butter, Dijon mustard, hard-boiled egg, and fresh dill. Vorsmorgosar fry up golden and crispy - serve as lunch or cut into cocktail bites.

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Liptauer cheese spread with cream cheese, butter, caraway seeds, capers, mustard, and grated onion. A savory Austrian-Hungarian appetizer served with crackers.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

Sherried cheddar cheese dip with sour cream, sherry, jalapeno, hot sauce, and garlic. A sharp, slightly boozy cheese dip for vegetables, melon, or Polish sausage.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

Cream cheese frosting with butter, vanilla, and powdered sugar. Thick, spreadable, and made for carrot cake or zucchini cake. Comes together in 15 minutes with just 4 ingredients.

Boiled shrimp stuffed with a spicy cream cheese filling made with pickled jalapenos, garlic, and fresh cilantro. A crowd-pleasing cold appetizer that's ready in 20 minutes with bold Tex-Mex flavors.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Grilled sirloin steak topped with a French-style herb butter made from softened unsalted butter, shallots, parsley, and chervil. Simple steakhouse elegance with just seven ingredients.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Grilled shrimp and chicken skewers basted with cumin-garlic butter. Separate skewers ensure both proteins cook perfectly on the grill in under 15 minutes.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.