9,201 low pate recipes

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Peppered London broil seared in a dry pan with a flour crust, served with lime-marinated red onions and a kick of Tabasco. A bold, no-oil steak dinner for two.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.