6,201 low pate recipes

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

Rice and garden vegetable is a pantry-fast bowl: whole grain brown rice stirred into reduced-sodium vegetable soup and warmed through in minutes. An easy, low-effort meal with a kick of cracked pepper.

If you like rice and chicken then try this wonderful tasty triumph.

Halloween face paint mixes cornstarch, water, cream, and food coloring into a homemade non-toxic costume paint. Skin-safe, kid-friendly, and ready in seconds for trick-or-treat night.

Crispy on the outside and fluffy on the inside. Kids love them.

Cherry filling for pierogies takes pitted dark sweet cherries and a squeeze of lemon for a fresh fruit filling. Polish dessert dumpling stuffing that comes together in 20 minutes.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Frozen Christmas wreath ice ring built in layers with cranberries, lemon slices, and mint that mimic holly leaves and berries. A stunning floating centerpiece for holiday punch bowls that keeps drinks cold without dilution.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Sausages stuffed with mustard and wrapped in flaky crescent roll dough to look like creepy caterpillar cocoons. A fun, spooky Halloween snack kids love to make and eat.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Garlic Parmesan bread sticks made from pizza dough, brushed with garlic butter and baked crispy at high heat. Four ingredients, no pan needed, ready in minutes.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

A massive batch party punch mixing four flavors of Kool-Aid with pineapple juice and apple juice. Makes 45 cups of fruity punch with a funny name that kids and party guests love.