9,195 low king recipes

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

3-minute microwave cinnamon raisin oatmeal with Grape-Nuts for crunch. A quick, warm breakfast bowl with brown sugar that serves two from a single cereal bowl.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Homemade cranberries jelly, not much time, goes well!

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

ABM artichoke and cracked wheat bread combines marinated artichokes, bulgur, whole wheat, and Parmesan in a savory bread machine loaf. Substantial sandwich bread for cured meats and aged cheese.

Pita pizza wedges with smoked turkey, tomato, fresh basil, diced cucumber, and melty cheddar. A clever split-pita sandwich that travels well in a lunch box.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Single-serving microwave apple oatmeal cooked in apple juice with fresh sliced apple, cinnamon, and nutmeg. Ready in 10 minutes with no added sugar needed.

Fresh tortoni made with vanilla ice cream, whipped topping, almond extract, and chopped almonds. A no-bake Italian frozen dessert in individual cups.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Clown face pancake breakfast with poached or fried eggs for eyes, orange slices for ears and mouth, and cherry tomato halves for noses. Fun kids' breakfast plate.

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.