10,000 low king recipes

Homemade chocolate mint ice cream made with just 5 ingredients: cream, milk, egg, sugar, and chopped chocolate mints. Churns into a creamy, refreshing pint in your ice cream maker.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Chocolate chip cookies built on an all-brown-sugar base for deeper caramel notes, loaded with chocolate chips and chopped nuts. Chilled dough bakes into a thick, chewy bakery-style cookie.

Tripe spicy batter: precooked tripe dipped in a zesty white-wine batter spiked with garlic, chili, and Greek gyros seasoning, then fried crisp and golden. Crunchy fritters to dunk in tartar sauce or mayo.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Five-ingredient chocolate peanut crunch ice cream made with chopped chocolate-covered peanuts churned into a simple cream and milk base. No-cook custard for an electric ice cream maker.

"This can be served with the chocolate cookies, cakes, pancakes and chocolate desserts, I recommend."

Chocolate brownies made with a can of chocolate syrup for that fudgy old-school texture. Six ingredients, one bowl, sliced into thin sheet-pan squares. A nostalgic American treat.

Chocolate chip muffins with a tender buttery crumb from buttermilk and sour cream. Makes two dozen bakery-style muffins with semisweet chips folded throughout. Lunchbox staple.

Fudgy chocolate brownies amped with instant coffee for deep mocha flavor, studded with walnuts, and finished with optional creamy coffee-cream-cheese frosting.

Moist mint brownies: dense fudgy chocolate brownies made with mint-flavored chocolate chips and topped with crumbled chocolate cookies. Sixteen squares of mint-chocolate cookie heaven.

Sweet pie dough (pate sucree) made in a food processor with butter, eggs, sugar, and flour. The buttery, slightly sweet pastry that elevates fruit pies and tarts.

A lighter take on Boston cream pie with a silky stovetop vanilla custard layered between cake rounds and dusted with powdered sugar instead of the usual chocolate ganache. Simple, elegant, and not overly sweet.

Rubber stamp gingerbread cookies bake up firm enough to hold cutter shapes and decorate, with a pinch of cayenne hiding behind the molasses, ginger, and cloves for unexpected warmth.

Cuban-style picadillo with ground beef, raisins, olives, apple, jalapeno, and warm spices like cinnamon and cloves. Serve over rice, in tacos, or as a stuffed pepper filling.

Vegan oat and cashew waffles blitzed in a blender with just five ingredients. No flour, no eggs, no dairy: ground oats and cashews build a high-fiber batter that crisps up nutty and golden.