9,388 low pate recipes

Potato bean pie: a humble vegetarian main built on red kidney beans, tomato, mushrooms, and a fluffy mashed potato crust. Simple, hearty, pantry-friendly comfort food.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Hot apple muffins with chopped apples in the batter and a cinnamon-sugar apple ring baked on top of each one. A big-batch breakfast muffin best served straight from the oven.

Microwaved artichokes transform into edible bowls filled with tangy yogurt-dill sauce and crowned with tender poached shrimp for an elegant appetizer that looks restaurant-fancy but cooks in 45 minutes.

Open-faced pizza sandwiches made with a seasoned beef freezer mix, tomato paste, Italian seasoning, and bubbly melted cheese on bread or hamburger buns. Ready in under 20 minutes from freezer to table.

Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.

This soft, fluffy inside and crusty outside bread is one of our favorites, it goes well with any main dish or side dish. The nicely tangy flavor brings the whole flavor all together.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Real-deal Tex-Mex fajitas with skirt steak rubbed in cumin and red chile, marinated in lime juice and pickled jalapenos, then seared screaming hot. Charred outside, pink inside, wrapped in warm tortillas.

Gluten-free yeast bread made with bean flour, cornmeal, cornstarch, and tapioca. A poppy-seed-topped loaf that actually rises and slices like real bread.

Pork tenderloin scallion wraps baked in a soy, honey, hoisin, garlic, and ginger sauce. Elegant bite-sized appetizers with Chinese-inspired flavors, ready in 30 minutes.

Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.

A chilled beet borscht sweetened with apple juice and made creamy with nonfat yogurt. Roasted beets, lemon, and crunchy radish and cucumber garnish make this a stunning late summer soup.

Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.

Let your garden become a part of your baking skills with these rich biscuits.