9,201 low pate recipes

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Low-calorie cranberry apple pie with a spicy gingersnap cookie crust. McIntosh apples and fresh cranberries get food-processed into a chunky filling with dark brown sugar and cinnamon.

Grilled bourbon chicken basted with a sticky glaze of bourbon whiskey, dark brown sugar, ketchup, Worcestershire, and garlic. Sweet, smoky, and charred at the edges. Backyard BBQ gold.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Buttery thumbprint cookies with brown sugar and vanilla, filled with a dot of raspberry jam. A diabetic-friendly treat that's ready in 30 minutes with just 7 simple ingredients.

This recipe is a tradition in my husband's Swedish family. It makes enough cookies to feed the Swedish Army.

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

No-sugar raisin bars sweetened only with raisins and unsweetened apple juice, made with whole wheat flour and warm spices. Low calorie and naturally sweet.

Microwave brown rice stew with knackwurst sausage, tomatoes, carrots, celery, and Italian herbs. A one-pot weeknight dinner that cooks entirely in the microwave in about an hour.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Yam chili with smashed canned yams, dried beans, tomato puree, barbecue sauce, chili powder, and cinnamon. A hearty vegetarian chili with natural sweetness from the yams.