6,311 low pate recipes

Crunchy almond cookies shaped like eerie little fingers, these Dead Men's Legs are a spooky Halloween treat that stores for up to two months.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Molded mandarin cranberry relish with whole cranberry sauce, mandarin oranges, celery, and walnuts set in gelatin. A festive Thanksgiving side dish that holds its shape on the plate.

Truffle and ahi tuna drizzled with oil and vinegar.

Leftover pasta frittata made with egg whites fried like an omelet. A fast, low-fat way to turn last night's pasta into a crispy, golden breakfast or lunch.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

Very tasty pies, I used fresh cherries, still so great.

Traditional Pakistani chum chum made from fresh paneer, tinted with saffron, simmered in sugar syrup and garnished with cream, pistachios, and fragrant kewra essence.