Pasta recipes

Competition-style Texas chili with brisket and pork shoulder simmered in beer, tequila, and six jalapenos. No beans, massive flavor, thickened with masa harina.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Chili shrimp stir-fry: wok-fired shrimp in a glossy Thai chili paste sauce with ginger, garlic, scallions, sherry, and a sesame oil finish. A 30-minute restaurant-style dish done cleaner than takeout.

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

A slow-simmered Southwestern beef chili with pinto beans, green chilis, jalapeños, and six tablespoons of chili powder. Topped with sharp cheddar and scallions. Tucson tough.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Pork or chicken strips marinated in lemongrass, galangal, curry, and coconut milk, grilled on skewers with a from-scratch spicy peanut dipping sauce. Authentic Thai satay at home.

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.

Crock pot sweet and sour chicken in a homemade sauce of brown sugar, vinegar, soy, and pineapple, thickened glossy and loaded with peppers and onion. A from-scratch slow cooker take on takeout.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Thai seafood chili layered with red Thai chili paste, dry red wine, clam juice, and Italian tomatoes. Loaded with clams, mussels, shrimp, scallops, and white fish. A make-ahead seafood stew with serious heat.