Pasta recipes

Almond paste macaroons studded with coconut and walnuts, piped into rosettes and crowned with candied cherries. Chewy, fragrant Italian-style cookies for the holiday tin.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

Almond raspberry tassies are bite-size tarts with a cream cheese pastry shell, a hidden dot of raspberry jam, and a frangipane-style almond filling. Tea cookies that look fancy but mix in one bowl.

Elegant almond paste cookies piped into logs, baked until golden, then dipped in chocolate and chopped almonds. Bakery-style treats perfect for gift-giving.

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Slow cooker beef and pork barbecue with brown sugar, chili powder, tomato paste, and vinegar. Cooks until fork-tender and shreds for sandwiches. Oven method included.

Round steak slices rolled around a spiced vegetable stuffing with cinnamon, browned in olive oil, and braised low and slow in tomato sauce until fork tender. Serve over rice pilaf or spaghetti.

Gluten free almond macaroons with chewy centers, crackled tops and a deep marzipan flavor from real almond paste. Four ingredients, no flour, naturally gluten free.

Spicy plum sauce simmered from fresh plums with ginger, garlic, Chinese five-spice, lime juice, and Thai chili paste. A bright, fiery condiment for spring rolls, duck, or grilled pork.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Crispy-skinned chicken simmers in a Madras curry sauce with a ginger-garlic-onion paste and sliced key limes. Tangy, aromatic, and on the table in under an hour.

Thai Panang curry with sliced chicken breast in rich coconut milk, red curry paste, fish sauce, and green peas. Fragrant, creamy, and ready in 25 minutes.

Easy almond oatmeal bread for use in bread maker or bread machine.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Wok-seared chicken marinated in lemongrass, ginger, turmeric, and tomato paste with a splash of fish sauce. A deeply aromatic Vietnamese stir-fry that marinates up to 24 hours.