9,195 low king recipes

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Orange-scented French toast soaked in warm cinnamon-vanilla custard and fried golden. Day-old bread gets a 30-minute refrigerator soak for custardy centers.

Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.

Slice-and-bake molasses cookies with ginger, brown sugar, and a crisp, thin snap. Shape the dough into a log, chill, slice thin, and bake for 8 to 10 minutes.

Potsticker crisps made by baking dumpling wrappers until golden and shatteringly crisp. A one-ingredient appetizer chip ready in under 10 minutes.

Pour some gravy on top of your pork chops today with this simple recipe that's easy to follow and understand.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

This is a great drink for quenching your thirst on a hot summer night. Goes well with pork ribs.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.