10,000 low king recipes

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Sweet and salty banana bites rolled in a tangy vinegar-egg sauce, then coated with crushed salted peanuts for a unique retro treat.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Pickled hard boiled eggs made by reusing leftover pickle juice. Two-ingredient bar snack and salad topper that turns the dregs of the pickle jar into something useful.

No-bake chocolate peanut butter cups with crushed potato chips and peanuts. A sweet-salty Canadian prairie candy that makes 75 bite-sized treats for holiday platters.

Grilled chicken breasts served over smoky eggplant with a silky roasted red pepper and red wine vinegar sauce. A fresh, Mediterranean-inspired dinner ready in just 30 minutes.

Sephardic-style date haroset made from simmered date paste with sweet wine, cinnamon, and chopped walnuts. A rich, fruity Passover tradition that keeps for two weeks.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.

This very easy to follow recipe helps you make a soft bread that will have everyone wanting another slice!

Zucchini and tomatoes simmered with garlic, basil and a savory onion soup mix into a quick stovetop side. A vegan way to use up summer squash, ready in about 30 minutes and microwaveable too.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Delicate sole fillets rolled around garlicky sauteed spinach and baked with a brush of melted butter. An elegant, light dinner for two ready in 20 minutes with just six ingredients.