4,223 low pate recipes

Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

Try something different with this delicious tea that is extremely easy to make and enjoy!

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. 'Chat' refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

We always used this punch at parties and baby showers.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.