4,223 low pate recipes

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.

These scrumptious snacks made with gingerbread cake mix and almonds will have you going bananas!

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Broiled tuna steaks coated with a fragrant shallot and parsley mixture sizzled in lemon juice and olive oil. Two coats build layers of herb flavor. On the table in 25 minutes.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Einspanner (German Coffee with Whipped Cream) recipe

Spinach salad with sliced fennel, cubed Granny Smith apple, and red onion, tossed with a celery seed dressing. A crisp, refreshing salad ready in 15 minutes.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Two fresh mint condiments in one recipe: a cool yogurt dip with honey and orange zest, plus a zippy pineapple relish with whole grain mustard. Both come together in 15 minutes with zero cooking.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.