Pasta recipes

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Impossible chicken parmigiana pie with Bisquick, three cheeses, and Italian herbs. A crustless pie that forms its own base as it bakes in a pie plate.

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.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

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.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.