9,201 low pate recipes

If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!

Hot Grape Nuts cereal microwaved with skim milk for a warm, crunchy breakfast in under a minute. Customize the texture from big crunch to soft with fresh fruit or honey on top.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Homemade beef jerky made from flank steak marinated in soy or teriyaki sauce, then dried low and slow in the oven or smoker. Chewy, salty, and completely addictive.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Uncle Ben's ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.

A bold Texas-style BBQ sauce made with beer, brown sugar, jalapeños, tomato paste, and lime juice. Five cups of tangy, smoky heat for ribs, brisket, and pulled pork.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

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.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.