6,201 low pate recipes

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

Peach fizz blends canned peaches with limeade, peach gelatin, and tonic water for a bubbly, fruity punch. A batch cocktail-style drink that serves 12 from one pitcher.

Whole wheat banana bread with no added fat - applesauce replaces butter and egg whites replace whole eggs. A wholesome, low-calorie loaf that stays surprisingly moist.

Quick, easy pot pie provides a filling supper dish.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Indian-style deep-fried whitefish marinated in a garlic, cumin, coriander, and star anise paste with lemon juice. Crispy, golden, and packed with warm spice.

Fortune Christmas Cookies, tiny marble-sized dough balls baked into bite-sized holiday treats. A simple, quick-baking variation of the Mysticandy cookie dough for the Christmas tin.

I made this for our Pesach Seder (Passover Meal) last week, and it came out pretty well :) I've just written this up from memory for a friend who asked, so it might not be 100% accurate! Let me know if you try it and have changes to add :)

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own