10,000 low pate recipes

A special fruit treat for kids perfect for after school.

This tasty twist on salsa will have everyone coming back for more!

Non-dairy fruit shake made with homemade almond milk, frozen fruit, and maple syrup. Includes from-scratch almond milk instructions for a fully plant-based smoothie.

Overnight porridge with cracked wheat, rolled oats, molasses, and dried fruit soaked overnight then cooked in minutes. A hearty, make-ahead whole grain breakfast with no added sugar.

Professorns glogg is a classic Swedish mulled wine steeped overnight with wine, muscatel, vermouth, aquavit, cardamom, cloves, and cinnamon. The ultimate cozy holiday drink to serve at a Scandinavian Christmas party.

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.

No-bake strawberry-shaped confections made from crushed coconut macaroons, sweetened condensed milk, strawberry Jello, and almond extract. Rolled in Jello crystals for a sparkly finish.

A tiny two-ingredient cake made for the Easy Bake Oven. Just 3 tablespoons of cake mix and a splash of milk for kid-sized baking fun in 15 minutes.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Potted herrings in Guinness bake rolled herring fillets in a stout-and-vinegar bath with onion, bay, cloves, and peppercorns. Classic Irish preserved fish, served cold.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.