Pasta recipes

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Bok choy and shiitake are always good combination together, served with this refreshing sesame orange dressing, light and delicious side dish.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.