Pasta recipes

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.

Hearty veggie burgers packed with bulgur, chickpeas, walnuts, sunflower seeds, and sauteed mushrooms. Seasoned with tahini, cumin, and fresh dill for serious plant-based flavor.

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.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Sherry-marinated beef stir-fried with cauliflower, roll-cut carrots, and black mushrooms in a Szechuan peppercorn sauce with black bean paste and Chinkiang vinegar. Authentic wok cooking with serious depth of flavor.

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Spicy Sichuan tofu stir-fried with hot bean paste, Sichuan peppercorns, and chili oil, finished with mushrooms, water chestnuts, and green onions for a tongue-tingling vegetarian main.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

Szechuan cashew chicken with velveted chicken breast, wok-toasted cashews, bell pepper, and bamboo shoots in a glossy hoisin-chili sauce. Better than takeout and on the table in 40 minutes.

Vegan shepherd's pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.

Chilly Chicken is ready and you can serve , if you need spicy chilly chicken, you can add cayenne pepper instead of kashmiri chilli power.

Texas-style beanless chili with cubed pork loin and beef brisket braised in beer, tequila, and triple cumin, thickened with masa harina. Six pounds of meat, no beans, all heat.

Very good for celebrating New Year, with the whole families, very ho, if you do like spicy, can add hot chili oil as needed!

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.