Pasta recipes

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.

Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Rich Thai red curry with prawns and butternut squash in coconut milk sauce, ready in 60 minutes for weeknight Thai dinners with authentic restaurant flavor.

Easy lentil chili with brown lentils, tomatoes, cumin, paprika, and red pepper flakes finished with red wine vinegar. A hearty vegan one-pot meal packed with plant protein.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

Vegetarian sesame pie with a nutty brown rice flour crust and a sautéed vegetable filling seasoned with tahini, ginger, and soy sauce. Hearty, wholesome, and naturally egg-free.

Peanut chicken curry simmered in coconut milk with red curry paste, ground roasted peanuts, spinach, and fish sauce. A Thai-inspired one-pot dish ready in 25 minutes.