Pasta recipes

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

Beef chili with navy beans, one of our many easy chili recipes. Perfect for simmering on the stovetop or use your crock-pot for a slow-cooker chili recipe.

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Quick and easy chicken main dish simmered in a rich and creamy sauce infused with the flavors of thyme, bay leaf, and saffron enriched with tomato paste. The result is a tender and flavorful chicken perfectly complemented by the creamy and aromatic sauce. This recipe is easy to make and can be served with various sides, such as rice, mashed potatoes, or steamed vegetables.

The classic Italian tomato sauce, great for any pasta dish or to add flavor any Italian style dish.

Smoky baba ghanoush gets its deep, fire-kissed flavor from whole eggplants charred over medium-hot coals. Blended with tahini, garlic, lemon, and a touch of sugar for balance. A creamy Middle Eastern dip that puts hummus on notice.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Easy chickpea soup with canned garbanzos, tomato paste, onion, and oregano. A pantry-staple dump-and-simmer one pot recipe that purees into a creamy, satisfying meal.

Creamy homemade hummus with tahini, fresh lemon juice, garlic, and cumin. No-cook, five-minute food processor recipe that beats anything store-bought.

Sweet and sour meatballs simmered in a tangy cranberry-tomato sauce. A classic Jewish-American holiday and Shabbat dish that turns pantry cans into a glossy, crowd-pleasing dinner over rice or challah.

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

Horseradish garlic burgers with thyme, chives, and melted Havarti on toasted onion rolls. Grilled gourmet patties with bold, sharp flavor.