1,954 low pate recipes

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.

Prefer chicken instead? Well, let's do Chicken Habanero

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Zesty homemade cocktail sauce with chili sauce, fresh lemon juice, horseradish, and a splash of hot sauce. No cooking required, just stir, chill, and dip.

Sliced potatoes tossed in a warm bacon-vinegar dressing that's tangy, slightly sweet, and utterly addictive. This traditional hot German potato salad is ready in 30 minutes.

Tkemali is a vibrant, tangy Georgian sauce made from sour plums, garlic, cilantro, and spices. Perfect for drizzling over grilled fish, poultry, or pork, it adds a zesty kick to any dish. This recipe ensures a smooth, flavorful sauce with clear steps to avoid common pitfalls.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.