10,000 low carb recipes

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.

A lighter Cajun mayo made with light mayonnaise and low-fat yogurt, seasoned with cumin, oregano, cayenne, and garlic salt. Mix it up a day ahead and let the spices meld overnight.

Dairy-free sour cream made with avocado, silken tofu, nutritional yeast, lemon juice, and fresh herbs. A vegan sour cream substitute for tacos, potatoes, and burritos.

Fruit-filled muffins with a teaspoon of jam dropped into the center of each Bisquick batter, drizzled with a simple powdered sugar glaze. Quick weekday breakfast muffins ready in 30 minutes.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Plantains simmered in coconut milk with curry powder, cinnamon, and cloves. A simple African and Indian-inspired side dish where the plantains absorb the spiced coconut sauce as they soften.

Let this scrumptious dish become one of your crockpot recipes that your family and friends will want to get their hands on.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Colorful ham kabobs with pineapple and bell peppers, basted in a tangy cranberry glaze spiked with mustard and cloves. A smart way to use leftover holiday ham in just 30 minutes.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.