10,000 low carb recipes

Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

A homemade version of vegetable pizza that uses crescent rolls and cream cheese.

Jalapeno seasoning salt blends garlic salt, celery salt, jalapeno powder, and chili powder into an all-purpose Tex-Mex spice rub. Five-ingredient pantry shake-up for grilled meats, roasted veg, popcorn, and margarita rims.

Parmesan noodles Alfredo tosses egg noodles in a quick sauce of butter, half-and-half, and grated Parmesan. Five-ingredient Italian-American comfort dinner ready in 30 minutes.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Old-fashioned rock cookies packed with raisins, chopped dates, and nuts in a spiced brown sugar dough with cinnamon and cloves. Dense, chewy, and fruit-studded, these hold up for days in a cookie tin.

Scampi Principessa with butterflied shrimp poached in white wine, flambéed with aquavit, then served in cold yogurt sauce. An elegant Italian-Scandinavian appetizer ready in 20 minutes.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Hazelnut and eggs - also called Brutti Ma Buoni, these cookies have tons of sweet nutty flavor.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.