Pasta recipes

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Vegan vegetable soup with lentils, chickpeas, pattypan squash, zucchini, and miso paste for deep umami flavor. Hearty, protein-rich, and made with water, not broth.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Spiced melon cocktail with honeydew balls, flaked crabmeat, and a tangy whipped cream-mayo dressing spiked with paprika, hot sauce, and Worcestershire. A retro dinner-party starter with coastal flair.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Savory vegetable soup simmered low and slow with tomatoes, potatoes, cabbage, carrots, beans, corn and mushrooms in a rich bouillon broth. A fat-free, pantry-friendly pot that tastes better the next day.

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.

A competition-style Texas chili with coarse-ground beef chuck, no beans, and a bold spice blend of cumin, oregano, woodruff, and pequin chilis. Simmered for hours and thickened with corn flour.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.