Pasta recipes

Homemade Thai red curry paste pounded in a mortar with dried chilies, lemongrass, galangal, shallots, garlic, and kaffir lime. Authentic flavor no jar can match.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Barbecue pulled chicken made in a slow cooker with smoky chipotle, green chiles, honey, and cider vinegar. Hands-off comfort food that piles high on buns or over rice.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

A no-bean Texas-style chili with 4 pounds of beef chuck, cactus (nopalitos), serrano chiles, and green tomatoes. Slow-simmered for hours until thick and fiery.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.

A simple crockpot recipe that creates a delicious spaghetti sauce that can be served with any type of pasta.

Posole with hot Italian sausages, green tomatoes, white hominy, and oregano in a tomatoey broth. A hearty Mexican-inspired stew served with lime wedges and warm tortillas.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

This quick, easy yet delicious sandwich made with chicken breasts, artichoke hearts, sundried tomatoes, sweet bell peppers, prociutto and fontina cheese is perfect for lunch. It's packed with goodness and yumminess.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.