Pasta recipes

Greek beef stew braised with tomato paste, red wine vinegar, whole white onions, and mushrooms, finished with melted Monterey Jack cheese. A hearty stifado-style one-pot dinner.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.

Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce.

Herb-loaded tomato barbecue sauce sweetened with honey and spiked with cumin, coriander, chili powder, and Tabasco. Simmers for 30 minutes and makes 5 cups of bold, versatile basting sauce.

This beefy beanless chili has the makings of a champion, hitting all the right notes with a complex balance of flavors.

Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

Nevada Annie's cowboy chili browns 8 pounds of ground chuck with onions, peppers, jalapeños, beer, and 12 tablespoons of ground chile. A no-beans, three-hour Western chili built for a crowd.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.