10,000 low king recipes

Home-candied angelica turns young spring stalks into emerald-green confectionery jewels using just sugar and patience. A traditional British technique for decorating cakes, trifles and Christmas puddings.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

Calcutta pasta sauce blends Indian spices with the Italian tomato sauce concept: cumin, garam masala, ginger, jalapeno, and yogurt for an exotic East-meets-West pasta topper. Curry-style sauce.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

A 5-ingredient slow cooker chicken simmered in spaghetti sauce mix and white wine with fresh tomatoes and mushrooms. Set it and forget it for 4 to 6 hours.

Boboli topping with a sweet-savory pork and apple filling: roast pork and tender apples in an orange, Dijon and ginger glaze, piled onto a warm Boboli crust and quartered. A fast, gourmet flatbread that puts leftover pork to use.

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Avocado chef salad piled with red leaf lettuce, watercress, mushrooms, hard-boiled eggs, Swiss cheese, julienned ham or turkey, cubed avocado, and a tangy vinaigrette. A protein-packed lunch in five minutes.