Pasta recipes

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

This is a delicious starter from my book named 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Smoky baba ghanoush of broiler-charred eggplant pureed with tahini, sauteed garlic and onion, and a touch of liquid smoke for that fire-roasted flavor. Served at room temperature with pita.

Quick baba ghanoush with steamed eggplant, tahini, lemon, garlic, and a hint of cumin. The 13-minute version that skips the smoky char in favor of pure, clean eggplant flavor.

Authentic hummus me tahini: chickpeas pushed through a sieve and whipped with tahini, lemon, olive oil, and garlic. Traditional Greek-Mediterranean method.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

This is undoubtedly an innovative low calorie snack! flour wrappers are filled with a healthy filling of Soyabean and cabbage, and steamed to make an appetizing snack. Follow the exact procedure and make the world's best momos!

Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.

Tom yum goong, Thailand's hot and sour shrimp soup, built on a fragrant broth of lemongrass, galangal, and kaffir lime, with Thai chili paste, fish sauce, and lime. Bright, spicy, and deeply aromatic.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Nero Wolfe's bread triangles spread with anchovy paste and pan-fried in butter until golden and crispy. A salty, savory literary appetizer inspired by Rex Stout's famous fictional detective.