9,201 low pate recipes

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Make your own self-rising flour with these three simple ingredients.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

A Southern-style cornbread stuffing with browned sausage meat, onions, celery, and parsley. Sized to fill a 12-pound turkey, this Dixie Belle dressing comes together in just 30 minutes.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Radishes in cream: a 10-minute peppery radish salad in a tangy sour cream, yogurt, and horseradish dressing. Served in crisp lettuce cups. A classic Eastern European spring side.

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Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Traditional Japanese sashimi dipping sauce made by simmering soy sauce with katsuobushi (bonito flakes) and sake, then garnished with wasabi. Deeper and more aromatic than plain soy sauce.

Sweet-sour barbecued ribs with a honey-ketchup glaze, Worcestershire, and lemon juice. Charcoal-grilled back ribs basted with a sticky, tangy homemade sauce.

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.