481 last recipes

This is a fairly close approximation to what a parmigiana dish should be like.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Crab and avocado salad with a spicy picante-mayo dressing, sliced olives, and hard-boiled egg garnish. A no-cook Tex-Mex-style crab salad served in avocado halves that comes together in 20 minutes.

This savory sauce is goes well together with pasta, rice and any type of meat.

Almond paste macaroons with cornmeal for a subtle Southern grit and honey for floral sweetness. Piped, flattened, and baked on parchment until golden with chewy centers.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Jo Mazzotti casserole, a hearty baked noodle dish of ground pork, onions, and mushrooms in a rich tomato sauce with cubes of sharp cheddar melted through. An old-school Midwestern crowd-pleaser.

Bogracs gulyas (Hungarian kettle goulash) slow-stews tender beef cubes with sweet paprika, onions, and bell peppers. The traditional Hungarian comfort dish topped with cool sour cream.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

Sen. Barry Goldwater's slow-simmered beef chili with dried pinto beans, tomato paste, chili powder and cumin. Five hours of low-and-slow cooking for deep, smoky flavor.

Senator Barry Goldwater's no-frills chili recipe with ground beef, dried pinto beans, tomato paste, chili powder, and cumin. Five hours of low, slow simmering for deep, honest flavor.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.