6,311 low pate recipes

Asian-style stuffed mushrooms with crispy bacon, soy sauce, sesame seeds, and garlic in a savory bread crumb filling. Blanched caps keep their shape, and they're make-ahead friendly.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.

Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.

Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.

Honey mustard salad dressing with a creamy sour cream and mayo base, Dijon mustard, and honey. Five-minute no-cook recipe that doubles as a dip for chicken tenders or veggies.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Sliced Kiwi and Banana with Strawberry Puree recipe

Lemon apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

A delicious tea made with orange juice, pineapple juice and a bit of honey.

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Oven Barbecued Eggplant salts the slices and rests for 30 minutes before baking with BBQ sauce brushed on both sides until tender but not mushy. A 3-ingredient vegan side dish ready in an hour.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.