220 black pasta recipes

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread

Crispy-skinned chicken breasts in a tangy sherry vinegar and tomato sauce with sautéed mushrooms and fresh parsley. A Spanish-inspired skillet dinner ready in 40 minutes.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

A lighter Caesar salad with cheese tortellini and steamed asparagus tossed in a lemony anchovy dressing. Ready in 30 minutes with fresh Parmesan on top.

Roasted pepper salad with multicolored bell peppers in a balsamic vinaigrette spiked with anchovy paste, Dijon mustard, and shallots. A make-ahead antipasto that improves overnight.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Add a fruit explosion to your dinner with this delectable dish that will explore your tastebuds after every bite.