Pasta recipes

Barbecued short ribs with a homemade gastrique-style sauce of caramelized vinegar, brown sugar, and warm spices. The day-ahead method delivers grill-ready ribs with sauce that clings.

British-Indian style beef curry with cubed beef, apples, raisins, and chutney in a curry-spiced gravy, then oven-braised two hours until fork-tender. Classic colonial-era comfort food.

Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

West African-style pepper soup with stewing beef, green chili peppers, potatoes, and tomatoes in a thyme-scented broth. A spicy, hearty one-pot soup served over rice.

Pork, ham, and shrimp jambalaya is a Louisiana-Creole rice dish layering sausage, cubed ham, and shrimp in a tomato-thyme broth. Three-protein one-pot meal with deep Southern roots.

Tender eggplant shells cradle savory ground lamb with mushrooms, garlic, and Mediterranean herbs in this show-stopping Greek casserole. Perfect for special dinners when you want authentic flavors.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Gourmet pork chops braise center-cut chops in a creamy white wine and mushroom sauce with onion soup mix and a kick of chili-garlic paste. Stovetop dinner finished with sour cream.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.