10,000 low carb recipes

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Classic Cantonese siu mai with ground pork, dried mushrooms, bamboo shoots, and green onions, wrapped in open-top dumpling skins and steamed until juicy. Dim sum at home.

Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

Shrimp scampi sauteed in butter with garlic, lemon juice, and a hit of Tabasco. Five minutes from pan to plate over angel hair pasta or rice. The classic Italian-American restaurant dish made faster than takeout.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.

Tender chicken breasts rolled around a garlic-herb butter filling, coated in seasoned cracker crumbs, and baked until golden and fork-tender. All the buttery goodness of classic Kiev without the deep fryer.

Shrimp saute with orzo: garlicky butter-poached shrimp finished with white wine, lemon, capers, and parsley over al dente orzo. Restaurant-style dinner ready in 25 minutes.

Freezer-friendly shrimp quesadillas with Monterey Jack cheese, green onions, and cilantro in flour tortillas. Assemble ahead, freeze, and cook from frozen in minutes.

Pan-seared pork chops glazed with a Dijon mustard and apricot preserves sauce finished with soy sauce and scallions. A quick skillet dinner with a sweet-tangy glaze.

Hot baked sourdough bread bowl stuffed with cream cheese, sour cream, dried beef, cheddar, and a kick of hot sauce. Wrap in foil, bake, and tear into it with friends.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Fresh fettuccine with a silky butter and cream sauce finished with Parmesan. Authentic Alfredo-style pasta made with homemade egg pasta, just four ingredients for restaurant-quality Italian classic.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

A lighter take on chocolate brownies using reduced-fat margarine, sugar substitute, and skim evaporated milk. Topped with pecans and ready in just 30 minutes.