9,195 low pate recipes

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Easy Bake Oven chocolate cake made from scratch with just six pantry ingredients. A simple homemade mix replacement so kids can bake without the store-bought packets.

Iron Horse cucumber salad tosses crisp cucumbers, radishes, onion, and bell pepper with rice vinegar, cilantro, and fresh ginger. A bright Asian-inspired side in 20 minutes.

The delicious combination of herring and beet makes this salad a winner!

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Garlic-studded roasted eggplant mashed with fried onions, ginger, and fresh cilantro. Includes a tangy cold variation with mustard oil. Easy Indian side dish.

Grilled Pork Tenderloin with Steamed Asparagus recipe

This recipe is delicious but might be too barbaric for some.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Easy marinated asparagus blanches fresh spears and soaks them overnight in Italian dressing for a tangy, make-ahead side dish. Cool, crisp-tender, and ready to plate on a lettuce leaf.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Baked Guavas Stuffed with Mushrooms and Olives recipe