9,195 low pate recipes

Strawberry tart with a no-bake vanilla pudding filling in a graham cracker crust, topped with fresh berries and a hint of orange zest. A simple diabetic-friendly dessert in 30 minutes.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Hot wassail made with apple juice, pineapple juice, and cranberry juice simmered with cinnamon, cloves, nutmeg, and lemon. A non-alcoholic holiday punch ready in 15 minutes.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Ghoul-Aid Halloween punch made by mixing grape and orange Kool-Aid with ginger ale for a fizzy, spooky-colored party drink kids love. Ready in 5 minutes.

Easy maple apple bread made with refrigerated crescent roll dough, chopped apples, walnuts, and a vanilla glaze. A shortcut pull-apart loaf with cinnamon-maple filling in every layer.

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.

Traditional Jewish carrot tzimmes with sweet potatoes, prunes, brown sugar, and orange juice simmered low and slow until thick and tender. A sweet, comforting side for Rosh Hashanah or any holiday table.