10,000 low carb recipes

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Slow cooker pot au feu with moose, pork tenderloin, chicken breast, kielbasa, and root vegetables in herbed beef stock. The classic French boiled dinner adapted for the crockpot.

Marinated sirloin steak strips grilled on skewers with teriyaki marinade. Soy sauce, ginger, and brown sugar create sticky-sweet finger steaks ready in 3 hours.

BBQ muffins with ground beef in a sweet-tangy ketchup sauce baked inside refrigerated biscuit cups and topped with melted cheese. Kid-friendly and ready in 45 minutes.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Cucumber salsa is a creamy yogurt and sour cream dip with shredded cucumber, fresh herbs, and cumin. Cool, tangy, raita-meets-tzatziki crossover for tacos, grilled meats, or chips.

Coconut shrimp De Jonghe: a tropical riff on the classic Chicago baked shrimp casserole, with garlic, paprika, sherry, parsley, and toasted coconut layered over plump shrimp. Bakes in one dish for an old-school dinner-party main.

Sweet onion shrimp balls grind Vidalia onion, potato, and shrimp into a thick batter, then fry into crispy golden bites. Five-ingredient appetizer with no breading required.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Basil-mint-orange pesto with walnuts and a splash of frozen orange juice concentrate. A bright, citrus-spiked pesto that works on grilled lamb, vegetables, and pasta.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.