5,079 low king recipes

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

Spiced turkey sausage browned with onion, then simmered with long grain rice, carrots, celery, and fresh basil in chicken broth. A one-skillet pilaf that's ready in 45 minutes with almost no hands-on time.

A fresh blueberry pie with a stovetop filling where most of the berries stay whole and uncooked. Poured into a baked pie shell and chilled, it's fruity, bright, and barely sweet.

Gujarati-style green beans with popping mustard seeds, garlic, and dried red chili. A quick Indian side dish that's savory, slightly sweet, and full of aromatic spice.

Quick focaccia dough with bread flour, active dry yeast, and a touch of milk powder for soft tenderness. A simple Italian flatbread base that rises in about an hour and bakes into a golden, dimpled loaf.

Cocoa branana muffins blend bran flakes, ripe bananas, and unsweetened cocoa for high-fiber chocolate muffins. Egg whites and skim milk keep them lighter than typical bakery banana bread.

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

Buttery shortbread cookies shaped like tiny strawberries, rolled in red and green sugar crystals with almond "stems." A whimsical baking project kids will love.

Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Homemade breadsticks with a simple olive oil yeast dough rolled into thin ropes and baked until crispy and browned. Plain or seeded with fennel, caraway, or poppy seeds. Keeps for weeks.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.