Pasta recipes

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.

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.

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

Fiery pork and bamboo shoots over crispy rice noodles: stir-fried slivered pork with winter bamboo, Thai chili paste, and ginger served over a cloud of deep-fried puffy rice stick noodles.

Vegan pepper steak made with seitan, shiitake mushrooms, and bell peppers in a rich miso-tamari sauce thickened with arrowroot. Serve over rice, noodles, or mashed potatoes.

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Lemongrass and chili paste beef burgers topped with a cool mint cucumber relish. All the bright, punchy Thai flavors you crave in a juicy, grillable patty.

Make-ahead Chinese-style chicken strata with cubed bread, eggs, milk, sesame oil, soy, water chestnuts, and red bell pepper. Overnight breakfast or brunch casserole.