9,195 low king recipes

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

Broiled calves liver topped with French dressing-marinated mushrooms and fresh parsley. A quick, high-protein dinner for two that's on the table in under 10 minutes of cook time.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

A whole banana tucked into a hot dog bun with peanut butter and jelly. This 10-minute no-cook snack is a kid-friendly grab-and-go breakfast or lunchbox win.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Rochester relish with ripe and green tomatoes, bell peppers, onions, and celery simmered in a sweet vinegar brine with cinnamon, allspice, cloves, and mace. A classic New York canning recipe.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Quick-fix cookies turn store-bought refrigerated cookie dough into two bakery-style treats: chocolate-drizzled chocolate chip sticks and orange-cinnamon sugar leaves. Two batches, twenty minutes of work.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.