5,729 low carb recipes

Horseradish applesauce: a sweet-and-sharp two-ingredient condiment that wakes up roast pork, ham, or veal. The grandparent of every modern fruit-and-heat sauce.

Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Old-fashioned rhubarb pudding with a stale cake or bread base, sweetened stewed rhubarb filling, and golden meringue topping. A Pennsylvania Dutch-style baked dessert that uses up leftover bread.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Candied spicy pecans coated in cinnamon sugar and egg white, slow-baked at low heat for one hour until crisp and caramelized. An addictive sweet-spiced nut snack or holiday gift.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.