Pasta recipes

Shchi is a traditional Russian cabbage and sauerkraut soup with beef brisket, marrow bones, porcini mushrooms, and root vegetables. A deeply layered pot that tastes even better the next day.

Ground beef and bean casserole with chickpeas, pork and beans, tomato paste, and bell pepper. Cook it on the stovetop in 10 minutes or bake it in the oven.

Party rye pizza: cocktail rye rounds topped with sausage, melted Velveeta, mozzarella, and tomato paste. Make-ahead freezer appetizers ready in 8 minutes.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

This Greek beef stew is packed with flavors. Enjoy it with some Greek pilaf or pita bread with a Greek chop vegetable and feta salad.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Grilled Cajun pork roast marinated overnight in garlic, onion, Tiger Sauce and Worcestershire. Finished with a sweet tomato glaze that caramelizes over the coals. Feeds a crowd of 12.

Tex-Mex mac and cheese with ground beef, peppers, onions, mushrooms, tomato paste, and corn folded into boxed mac and cheese. A protein-packed weeknight upgrade ready in 40 minutes.

Lobster quiche with Gruyere cheese, sherry, and a hint of tomato paste and nutmeg in a rich cream custard. Fresh lobster chunks in a flaky pastry shell for an elegant brunch.

Thai-style wok stir-fry with crunchy bean sprouts, juicy tomatoes, soy bean paste, garlic, and fresh red chili. Topped with cilantro and scallions. Ready in 15 minutes.

Bermuda's national dish from The Reefs resort in Southampton. Firm fish like grouper or wahoo simmers in a rich, tomato-laced broth spiked with dark rum and fiery sherry peppers. Hearty, warming, and unmistakably island-born.

Reach the sky with this savory chili that will have your family hoping they can have the leftovers for dinner tomorrow.

A succulent and hearty dish that can satisfy any meat lovers' hunger!