2,885 paska recipes

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Chicken and pasta in Thai peanut sauce tosses thin spaghetti, seared chicken, broccoli and red pepper in a creamy, nutty sauce with a kick of crushed red pepper. A 20-minute weeknight dinner.

Pimentos Grilled Chicken with Raspberry Butter Sauce recipe

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

An easy to make faux Alfredo sauce. This recipe, on further analysis, is too difficult for a person on crutches.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

Microwave zucchini lasagna with ground beef, cottage cheese, and shredded mozzarella. A low-carb pasta-free lasagna that uses zucchini slices as the noodles and cooks in 30 minutes.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Classic savory kugel with egg noodles, butter, and eggs baked until golden and set. Four ingredients, endlessly forgiving, and the ideal side for any roast.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Dried cherry couscous with tri-color bell peppers, carrots, and chives cooked in chicken broth. A colorful, fruity side dish that pairs beautifully with roasted turkey or chicken.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Whole wheat spaghetti tossed with sesame oil, crumbled blue cheese, and scattered with bergamot flower petals. A five-ingredient pasta that's elegant, earthy, and utterly unique.