10,000 low carb recipes

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Radicchio leaves brushed with lemon oil and filled with melted Monterey Jack cheese. A 5-ingredient, low-carb appetizer ready in under 10 minutes.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Steamed kale stuffed into whole wheat pita with Dijon mustard, lemon juice, and garlic powder. A simple, no-cook-assembly vegetarian sandwich that takes minutes to put together.

It's a cheese sauce without cheese. It's flavorful and tasty.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Maple butter spread made with just softened butter and maple flavoring. A two-ingredient compound butter for toast, pancakes, waffles, and warm biscuits.

Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that's easy to love.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.

Mango charlotte with strawberry sauce: a tropical twist on the classic French molded dessert. Mango mousse set with gelatin, lined with ladyfingers, and served with fresh pureed strawberry coulis.