5,191 low king recipes

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Bloody bug juice is a fizzy Halloween punch made with mashed strawberries, lemonade, and ginger ale. Raisins and blueberries float to the top like creepy crawly bugs. Kids go wild for it!

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

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Cranberry orange bagels made with your bread machine, studded with dried cranberries and bright orange zest. A hint of ground cloves adds warm spice to these chewy, boiled-and-baked beauties.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

Homemade beer barbecue sauce with brown sugar, two kinds of mustard, Worcestershire, and steak sauce simmered thick. A bold, sweet-tangy basting sauce for grilling.

A lighter peach brulee: ripe sliced peaches with orange juice, blanketed in tangy Greek yogurt and topped with a crackly broiled-sugar crust. The flavors of creme brulee with a fraction of the work.

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.

Ground venison mixed with oats, ketchup, and evaporated milk bakes right on top of sliced potatoes for a one-dish meal straight from hunting camp. Ready in under an hour.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.