428 paso recipes

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

Thai Noodles with Vegetable and Curry Sauce recipe

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

Kidney bean dip blended with Dr. Pepper, sharp cheddar, green chiles, and Worcestershire, then topped with crispy bacon. A wild game day dip that actually works.

Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.

Shepherd's pie meets chili night! Ground chicken breast simmered with crushed tomatoes, chili powder, cumin, and oregano, topped with whipped potatoes and baked until golden. A Tex-Mex twist on a classic.

Parsi chicken curry with dried apricots, whole spices, and crispy potato straws. A sweet-tangy Indian dish with cinnamon, cumin, cardamom, and a vinegar-sugar balance that makes the sauce unforgettable.

This is an outstanding dish! I followed it exactly and it was just superb.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Hearty slow cooker spaghetti sauce loaded with ground beef, mushrooms, bell peppers, and Italian herbs. Simmer it low and slow for rich, restaurant-quality marinara.

Thai red curry chicken with velvety coconut cream, crunchy bamboo shoots, kaffir lime, and fresh basil. This 30-minute wok recipe delivers authentic Southeast Asian flavor with minimal ingredients.

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Keema mattar is an Indian ground lamb curry with green peas, cooked in ghee with cumin, coriander, turmeric, ginger, and whole cloves. Serve with naan or rice.

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

Stir-fry chicken in red curry paste and coconut cream spiked with peanuts and fish sauce for a Thai-inspired dish that's creamy, spicy, and ready in 20 minutes.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.