Pasta recipes

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

Explore a different taste with this crockpot recipe that's easy to follow, and easy to enjoy!

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

Homemade Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.

Slow cooker beef shanks braised in beer and tomato paste with mushrooms, carrots, red potatoes, and garlic, finished with fresh lemon zest and juice. Set it and forget it for up to 9 hours.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

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.

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

One-pot ground beef and noodle skillet with tomato paste, American cheese, and sliced black olives. A retro Tex-Mex inspired dinner that cooks noodles right in the sauce.

Goldwater's expert chili slow-simmered 5 hours with dried pinto beans, coarsely ground beef, tomato paste, and red pepper flakes. No-frills, Arizona-style bean chili.