Pasta recipes

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Tender beef simmers with warm cinnamon, cloves, and cumin, balanced by sweet raisins and red wine for an exotic slow cooker stew served over fluffy rice.

Blinchaty pirog is a Russian layered crepe pie filled with seasoned ground beef, mushrooms, red wine, and dill, topped with a cool yogurt sauce. A showstopping centerpiece dish.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

Thai seafood chili layered with red Thai chili paste, dry red wine, clam juice, and Italian tomatoes. Loaded with clams, mussels, shrimp, scallops, and white fish. A make-ahead seafood stew with serious heat.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.