10,000 low king recipes

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Chimichangas with seasoned ground beef and enchilada sauce wrapped in tortillas and fried crisp. A Southwestern restaurant classic ready in 30 minutes.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Lighter New York cheesecake made with homemade yogurt cheese instead of cream cheese. Sweetened with honey and thickened with arrowroot for a smooth, guilt-free slice on a graham cracker crust.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Citrus Summer Hummer blended cocktail with brandy, lemon ice cream, and orange sherbet. A 3-ingredient frozen boozy milkshake that takes just 2 minutes to make.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

Honey fudge swaps in honey alongside sugar for old-fashioned chocolate candy with a hint of floral sweetness. Boiled-sugar candy that requires a thermometer. Makes 24 squares.

Pennsylvania Dutch-style cucumber salad with paper-thin slices salt-wilted and dressed in tangy sour cream, vinegar, and paprika. Cool, crisp, and old-fashioned.