Pasta recipes

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Easy pizza sauce to take it up a notch that uses store bought sauce which is then thickened and spiked with added ingredients.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

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.

Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

Smoky BBQ baked beans with chicken sausage, collard greens, molasses, and navy beans in a tangy barbecue sauce. A hearty, high-fiber one-pot meal that's on the table in under 30 minutes.

Another scrumptious beef stew that will add a pleasant aroma to your kitchen and feed your appetite.

Madras-style beef curry with braising beef coated in vindaloo paste, cooked in ghee with deeply browned onions until tender and saucy. Garnished with flaked almonds.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

You're sure to go nutty over this sauce that you can use on pasta, pizza and sandwiches.

Just 4 ingredients: almond paste, melted chocolate, chopped almonds, and powdered sugar. Roll, chill, slice into elegant no-bake candies that taste like a European confection.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.