6,311 low pate recipes

Orange or grape juice blocks set unsweetened fruit juice with unflavored gelatin into firm, sliceable squares. A sugar-free, diabetic-friendly homemade alternative to gummy candy.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Fruited smoked turkey salad with mostaccioli pasta, cantaloupe, strawberries, scallions, and toasted almonds. A bright summer pasta salad with smoky, sweet, and crunchy in every bite.

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Peach iced tea made with brewed black tea and peach syrup. A simple three-ingredient summer drink you can sweeten to taste or make sugar-free with a substitute.

Smoked salmon canapes on crisp jicama triangles with lime-spiked Neufchatel cheese and cracked black pepper. A light, no-cook appetizer that looks like it came from a caterer.

Candied pumpkin baked with sugar until syrupy and topped with bacon. A 3-ingredient Southern-style sweet pumpkin side dish with smoky, salty contrast from the bacon.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Homemade caramel turtle candies with pecan halves, melted caramels thinned with whipped topping, and a semi-sweet chocolate shell. Three ingredients, no thermometer.

Applesauce jello salad -- A delicious jello salad, taken from The Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was the president of the club which put that cookbook together.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Microwave swordfish with tomato and basil: meaty fish steamed over ripe tomato slices and fresh basil with olive oil and lemon. A clean Mediterranean fish dinner in 6 minutes flat.