10,000 low carb recipes

Juicy yogurt-marinated tandoori shrimp with garlic and red chili, grilled or broiled on skewers. A quick Indian-spiced appetizer ready in 30 minutes that sizzles with smoky heat.

Chiles rellenos with green chili strips wrapped around cheddar cheese cubes, dipped in a light egg batter, and deep-fried golden. Classic Mexican stuffed peppers done the traditional way.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.

Quick turkey pita stuffed with alfalfa sprouts, tomato, cucumber, and a drizzle of creamy ranch. A fresh, no-cook lunch ready in under 10 minutes.

Tangy Moroccan lemon yogurt dressing with warm spices like cumin, ginger, and cinnamon. Quick 5-minute salad dressing that's creamy, bright, and perfectly balanced.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Nothing says comfort food like grandma's cookin'. I have simplified the process with canned beans but feel free to use a comparable amount of fresh. I also replaced the lard in Grandma's recipe with (marginally more healthy) butter.

Enjoy your summer with this succulent dish that will have you eager to make dinner!

Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.

Chicken breast marinated in zesty lime juice, soy sauce, jalapeno, and ginger, then stir-fried with colorful bell peppers and zucchini. Bright, lean, and ready to eat with just 10 minutes of cooking.

Tired of the same old buttery popcorn taste? This new recipe will add a new spice to your life and become one of your family's favorites!

Use this paste to give your sandwiches a brand new experience.

Northern Chinese-style beef stir-fry with bok choy, sherry, five-spice, and a honey-soy gravy. A 25-minute wok dinner with real Northern provincial flavors.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

Filet mignon seared rare, deglazed with port wine, and baked under a creamy mushroom sauce with creme fraiche and beef broth. An elegant French-style steak served with potato noisettes.