Pasta recipes

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

A dead-simple 5-ingredient chili with ground beef, kidney beans, tomato sauce, tomato paste, and taco sauce. No extra spices needed. Just simmer and serve.

Asparagus and crabmeat salad layers crisp-tender spears over butter lettuce, crowned with sweet lump crab folded into a tomato-Dijon mayonnaise. Elegant cold appetizer or light lunch that comes together in minutes with make-ahead dressing.

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.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.

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

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

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.

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.

Bring memories of the Windy City into your kitchen with this succulent beef dish.

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.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Crispy-skinned chicken breasts in a tangy sherry vinegar and tomato sauce with sautéed mushrooms and fresh parsley. A Spanish-inspired skillet dinner ready in 40 minutes.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.