4,273 low king recipes

Moroccan-style vegetable soup with pumpkin, potatoes, carrots, tomatoes, and chickpeas in cumin-turmeric broth, ladled over fluffy couscous. Hearty, vegan, and deeply warming.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Fanned orange slices on a pool of silky cranberry coulis spiked with Grand Marnier or Cointreau. A stunning, light fruit dessert that's as gorgeous as it is refreshing.

Homemade peach fruit leather: just ripe peaches and sugar, sun-dried or oven-dried into chewy strips. Two-ingredient snack that keeps for months.

Homemade candied orange peel boiled five times to remove bitterness, then simmered in sugar syrup and rolled in sugar. A two-ingredient confection for baking or snacking.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.