4,223 low pate recipes

Grilled chicken teriyaki with a homemade marinade of soy sauce, dry white wine, sugar, ginger, and garlic. Pounded thin for even cooking and basted on the grill for a glossy, caramelized finish.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Pumpernickel bread stuffing made with duck drippings, sauteed onions, and a mix of pumpernickel and white bread cubes. A hearty, earthy side dish baked alongside roast duckling.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Southwest pizza swaps mozzarella for Colby cheese and tops a chili-powder-spiked tomato sauce with green chiles, bell peppers, and fresh cilantro. A Tex-Mex twist on weeknight pizza night ready in 25 minutes.

Old-fashioned pickled cherries packed in a simple vinegar brine with sugar and salt. No cooking required, just pack the jars and stash them in a cool spot.

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.

This scrumptious appetizer will have you hooked after one bite! Goes well with pasta or a tender and juicy steak.

Simple frozen dessert made with ice cream and a splash of sherry, frozen in a tray. A no-bake, 2-ingredient base you can customize with nuts, chocolate, or fruit.

No need to buy chili seasoning or taco spice mix. It's easy to make your own and it's not loaded with salt and MSG!

A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.

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.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Quick whole wheat muffins using Nora Mill muffin mix, buttermilk, eggs, and melted butter. Just four ingredients and 20 minutes in a hot oven for hearty, rustic muffins.

Filipino chicken adobo in the slow cooker with soy sauce, vinegar, garlic, and water. Five ingredients, 5 minutes of prep, and the crockpot does the rest. Serve over rice.