10,000 low carb recipes

Cajun cooking legend Justin Wilson's tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.

Peaches and cream omelet: a sweet breakfast omelet with cream cheese and heavy cream folded around stewed peaches. Brunch for four in 20 minutes, low-carb and rich.

Squid with a spicy Sichuan-style pepper sauce: scored squid blanched until it curls, then tossed in a fiery soy, sesame, and chili dressing. A quick Chinese appetizer with tender squid and bold heat.

Chip chicken casserole with cream of chicken soup, sour cream, almonds, and celery baked under a crunchy layer of crushed potato chips and melted cheese. Retro comfort in 40 minutes.

Hot corned beef sandwiches with American cheese, green olives, ketchup, and Worcestershire sauce stuffed in coney buns and heated in foil. A quick, savory, retro lunch ready in 15 minutes.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Learn how to make beer can chicken. Tender, fall-off-the-bone grilled chicken that's moist on the inside, crispy on the outside.

Bacon, mushroom, and Monterey Jack egg casserole baked until golden and set. A crustless quiche-style brunch dish with scallions and celery salt that everyone asks for the recipe.

Mac and cheese stuffed hot dogs baked with extra cheddar on top. Split frankfurters filled with homemade stovetop macaroni and cheese, then broiled golden.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.

Vietnamese grilled dried beef marinated in lemongrass, chili, fish sauce, and soy sauce, then sun-dried 12 hours and grilled until crisp. Serve with glutinous rice. A traditional thit bo kho worth the wait.

Basic kibbi (kibbeh) of ground lamb, bulgur wheat, onion, and warm cinnamon, mixed to a smooth paste and baked or fried. The foundational Lebanese recipe for the national dish of the Levant.

Hearty vegetarian TVP burgers: textured vegetable protein soaked in seasoned broth, mixed with sauteed onion and spices, and pan-fried into savory patties. A high-protein, budget-friendly meatless burger.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Crispy fried wontons stuffed with pork, shrimp, and napa cabbage, pan-fried in peanut oil and glazed with teriyaki. Served with a sweet orange marmalade dipping sauce.