4,223 low pate recipes

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Crockpot menudo, the traditional Mexican tripe and hominy soup made easy in the slow cooker. Tender tripe, posole, chile, and a calf's foot simmer all day into a rich, deeply savory bowl.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Santa's white fudge made with sour cream, corn syrup, and sugar cooked to soft-ball stage, then loaded with candied cherries and pecans. Creamy holiday candy in an 8x8 pan.

Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.

This layered banana cake is loaded with fresh banana slices and creamy vanilla pudding between two soft cake rounds, then wrapped in fluffy frosting. A beginner-friendly semi-homemade banana dessert that comes together fast.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Vibrant green spaghetti sauce blended from just three ingredients: cooked spinach, garlic, and soy milk. A creamy, dairy-free, vegan pasta sauce that comes together in one blender.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

A 3-ingredient homemade mocha mix using nonfat dry milk, cocoa powder, and instant coffee. Low calorie, shelf-stable, and ready whenever you need a warm cup.

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.

Whole rye berry porridge simmered with cinnamon, caraway, and vanilla, finished with plump raisins. A chewy, nutty Scandinavian breakfast topped with ricotta. Slow-cooked comfort in a bowl.

Pop the Cork Pasta Crunch: deep fried corkscrew macaroni tossed in Parmesan, Italian seasoning, and garlic salt. A crispy, addictive party snack or appetizer.

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.