10,000 low king recipes

Homemade Cajun chicken seasoning with three kinds of pepper, garlic, onion, filé powder, and ground bay leaves. Mix it up in 5 minutes and keep it in the pantry.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Old-fashioned griddle cakes made with sour milk and sour cream for an extra-tender, tangy pancake. Just six ingredients, no sugar needed. Makes 16 in about 25 minutes.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Peanut butter sandwiches loaded with sticky torn marshmallow "spit wads" that kids go absolutely wild for. A 5-minute no-cook snack that's equal parts gross-out fun and sweet, gooey satisfaction.

Three-ingredient vegan black bean dip with garlic and chunky salsa. No cooking required, ready in 15 minutes. Scoop it up with veggies or toasted tortilla chips.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Dad's wild rice casserole with crispy bacon, sauteed mushrooms, and vegetables baked in chicken rice soup. A nutty, savory side dish that's earned its spot at every family gathering.

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that's easy to make and fun to eat.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.