Pasta recipes

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Hearty Russian beet soup (borscht) loaded with beef, bacon, kielbasa, cabbage, potatoes, and navy beans in a sweet-sour broth. A slow-simmered weekend project topped with sour cream.

Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.

Open-faced grilled vegetable sandwich on walnut bread with hummus-tahini spread, shallot-Dijon vinaigrette, portobello, fennel, zucchini, and bell peppers. Vegetarian Mediterranean.

Authentic Ukrainian borscht from Kiev with beef chuck, ham bone, oven-roasted beets, cabbage, potatoes, and prunes for subtle sweetness. Topped with sour cream, dill, and crumbled bacon. Serves 12.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Vegan shepherd's pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

Add a European taste to your cooking with these scrumptious meatballs that taste wonderful with rice or any kind of pasta.

Raw zucchini sauce blended with yogurt, garlic, lemon, and basil. A no-cook sauce for pasta or baked potatoes that comes together in minutes.