6,457 low carb recipes

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Try this decorative and delicious dish that is perfect for entertaining guests at your next dinner party.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Homemade wine cooler with wine and lemon-lime soda served over ice. A light, refreshing 2-ingredient spritzer that takes 5 minutes to make. Lower in alcohol than straight wine.

City Slicker mocktail: pineapple juice and ginger ale over ice with a dash of ground ginger. A bright, bubbly, non-alcoholic drink ready in under a minute.

Frozen Christmas wreath ice ring built in layers with cranberries, lemon slices, and mint that mimic holly leaves and berries. A stunning floating centerpiece for holiday punch bowls that keeps drinks cold without dilution.

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Vidalia beef patty bakes a ground beef burger with sliced potato and sweet Vidalia onion in a buttered foil packet. A hands-off, one-serving campfire-style dinner.

Grilled sweet potato steaks sliced lengthwise, brushed with steak sauce, and charred on the BBQ with beautiful grill marks. A two-ingredient vegetarian side dish.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Peppy dill wedges are spicy cucumber pickles with dill seed, crushed red pepper, and apple cider vinegar, quick-processed for canning. A crunchy, no-sugar pickle with heat.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.