10,000 low king recipes

Fig butterscotch drops are a stovetop candy with dried figs and ground nuts stirred into melted brown sugar butter. No oven, no fuss, rich and chewy.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

No-cook sun-dried tomato salsa with black olives, garlic, fresh basil, and red wine vinegar. Ready in 15 minutes, this Mediterranean-style salsa is a natural match for grilled seafood.

Grilled steak with fresh corn salad: charred sweet corn tossed with tomatoes, bell pepper, basil, and red wine vinegar alongside garlic-rubbed strip steak. Summer cookout simplicity at its best.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Coffee meringue kisses with instant coffee ground into sugar, whipped with egg whites and vanilla. Baked low and slow until crisp, airy, and melt-in-your-mouth light.

Mexicali casserole layers canned tamales, yellow hominy, Vienna sausages, and cream of chicken soup under melted sharp cheddar. A quick Tex-Mex comfort bake.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Late making dinner? Try this dish that can be served with potatoes or rice.

Quiche with a saltine cracker crust skips the rolling pin entirely. Filled with crab or ham, mushrooms, Swiss cheese, and a light sour cream custard. The buttery cracker crust is crisp on the bottom and tops the quiche too.