Pasta recipes

Whisk-and-go sweet and sour salad dressing with maple syrup, red wine vinegar, and a hint of Worcestershire. Ready in under 5 minutes with just 7 pantry ingredients.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Butternut squash with carrots and onions glazed in a white miso and orange juice sauce. A vegan side dish with deep umami sweetness, no butter or oil required.

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

Middle Eastern sesame soup made with tahini, lemon juice, and stock in just 5 ingredients. A creamy, nutty, tangy vegetarian soup that comes together in minutes. Serve with crusty bread.

Curried mayonnaise with red curry paste, saffron, and lime juice blended smooth. A five-minute condiment that transforms sandwiches, tuna salad, and cold cuts with warm, spicy depth.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

The tomatoes are getting ready in the garden, if you are like me you have an overabundance. I came up with this recipe to put on chopped steak and sausage sandwiches. I gave some to my sister and they like it on hamburgers and with stuffed peppers so I say it goes with everything. It is fresh-tasting and delicious.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Japanese miso soup with shrimp, kamaboko fish cake, and scallions in dashi stock. A quick, warming starter or light lunch ready in 20 minutes.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.

The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.