10,000 low pate recipes

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites.

A cup of delicious and nutritious fruity smoothie wakes you up and boost your energy.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Creamy orange sherbet jello salad with pineapple, mandarin oranges, and marshmallows makes a nostalgic potluck dessert everyone remembers.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Canned sweet potatoes baked in applesauce with brown sugar, butter, and nutmeg. A 5-ingredient side dish casserole that takes all of 5 minutes to assemble.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

No-cook apple chutney dip stirred together from chunky applesauce, honey, raisins and curry powder. Sweet, tangy and lightly spiced, ready in 10 minutes for grazing boards and steak nights.