4,223 low pate recipes

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.

Old-fashioned egg balls for soup made from hard-boiled egg yolks, raw egg yolks, and flour. A heritage 3-ingredient garnish that adds richness to clear broths and consommes.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Homemade beef gravy mix from scratch using flour, beef base, cornstarch, and ketchup. A DIY replacement for store-bought gravy packets with pantry staples.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Nigiri sushi, the hand-formed Japanese rice fingers topped with raw or cooked seafood and a touch of mustard or wasabi. Make sushi at home with just rice, fish, and a few simple ingredients.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

A 3-ingredient strawberry jelly made with lemon-flavored gelatin and frozen strawberries. No cooking, no canning, and it sets in the fridge in about 2 hours.

Candied spicy pecans coated in cinnamon sugar and egg white, slow-baked at low heat for one hour until crisp and caramelized. An addictive sweet-spiced nut snack or holiday gift.