10,000 low pate recipes

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.

An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start.

Summer peach and berry lattice pie with fresh orange juice, nutmeg, and a golden egg-washed crust. Use any mix of strawberries, blueberries, or raspberries.

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.

Millet with yellow split peas toasted in cumin, turmeric, and coriander. A fragrant vegan Indian-spiced grain dish with nutty millet and creamy split peas. Naturally gluten-free.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Quick Indian apple chutney made in the microwave with raisins, curry powder, ginger, and brown sugar. Ready in under 10 minutes of cook time.

Fiery Thai chili fish sauce (nam pla prik) with serrano chiles, lime juice, cilantro, garlic, and roasted chili paste. A no-cook condiment that livens up everything it touches.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.

A useful dry rub to add flavor to all kinds of poultry.

Truffle and ahi tuna drizzled with oil and vinegar.

Sweet-sour cucumber salad with paper-thin slices wilted in salt, then tossed in a simple vinegar and sugar dressing. Three ingredients, no cooking, and a crisp-tender texture that pairs with anything.