10,000 low pate recipes

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

Homemade plum brandy infused with fresh plums and sugar in gin. A 3-ingredient fruit liqueur that steeps for 3-4 days and strains into a smooth, sweet sipper.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Homemade baking powder made from baking soda, cream of tartar, and cornstarch. Three ingredients, aluminum-free, and stores for months in a sealed container.

Whipped yam and acorn squash casserole with maple syrup, orange juice, cinnamon, and nutmeg. A naturally sweet holiday side dish with no butter or cream needed.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Summer grape parfait: a two-ingredient five-minute dessert with seedless grapes and lemon yogurt layered in tall glasses for a refreshing fat-free finish.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.

A Scandinavian-style chilled fruit soup with dried apricots, prunes, raisins, apples, and cherries simmered in sauterne wine with cinnamon, cloves, and cardamom. Thickened with tapioca.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.