4,273 low king recipes

Little fruit cake squares packed with chopped dates, candied cherries, and pecans, baked in a 9-inch pan and rolled in powdered sugar. Bite-sized holiday treats.

Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.

Pears De Cacao features pear halves filled with chocolate mint whipped cream, sandwiched back together, and drizzled with Creme de Cacao liqueur.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Beehive cookies are chewy, golden drop cookies made with honey, shredded coconut, walnuts, and chopped dates. Naturally sweet with no refined sugar, ready in 30 minutes.

A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Leftover ham or turkey potato pancakes with Dijon mustard, green onions, parsley, and breadcrumb crust, pan-fried golden. 12 crispy patties from last night's leftovers ready in 45 minutes.

Tex-Mex baked beans with a trio of navy, kidney, and pinto beans, bell peppers, stewed tomatoes, and a warm kick of cumin and cayenne. Vegetarian, high-fiber, and built for a backyard barbecue.

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.

Tomato and zucchini gratin: thin slices fanned and overlapped, showered with a herby Parmesan breadcrumb topping, drizzled with olive oil, and baked until golden. A rustic summer-garden side dish.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

Fresh spinach wilts into a savory peanut butter sauce with sautéed onions and tomatoes in this quick 15-minute West African side dish.

Savory vegetable soup simmered low and slow with tomatoes, potatoes, cabbage, carrots, beans, corn and mushrooms in a rich bouillon broth. A fat-free, pantry-friendly pot that tastes better the next day.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.