Pasta recipes

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.

Saddlebag chili with ground brisket, bacon fat, beer, sour mash whiskey, and eight whole jalapeños. A boozy, smoky cowboy-style chili built for the long simmer.

Low Cal Baked Beef Stew with Sour Cream Biscuits recipe

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.

A different kind of chili, not too hot. Serves wonderfully over pasta.

This scrumptious dish is the perfect companion for any type of pasta or rice.

Beef meatballs in a creamy milk gravy with sherry, thyme, and Worcestershire. A lighter take on Swedish-style meatballs using yogurt as binder. Serve over egg noodles or pasta.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

A scrumptious appetizer that goes well with any kind of pasta dish. Can also be served by itself.

Mexican-Italian fusion lasagna with hot Italian sausage, chili powder, ricotta, cheddar, and jalapenos layered between flour tortillas instead of pasta sheets.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.