9,195 low king recipes

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

Three-ingredient New England cranberry sauce with fresh cranberries, sugar, and water. Homemade cranberry sauce that thickens as it cools, ready in under 30 minutes.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.

No-cook freezer jam combining sweet strawberries and ripe bananas with fruit pectin and sugar. Just stir, jar, and chill. Bright fresh fruit flavor that beats anything store-bought.

This turns out similar to pita and takes about 10 minutes to have ready. Perfect when in a pinch and perfect for use in soups or dips.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.

Baked red snapper marinated in orange juice, lemon juice, and grated onion with a hint of nutmeg. A light, citrus-bright Florida-style fish dinner with clean flavors.

Curried deer (venison) stew with curry powder, tomato paste, raisins, grapes, and diced apple simmered for 90 minutes. A sweet-savory game curry that tames venison's wild flavor.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

Southern sweet tea done right: sugar dissolved into a warm tea concentrate, steeped just briefly so it never turns bitter, then chilled and poured over ice. Smooth, sweet, and refreshing by the glass.