428 paso recipes

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

Cold spicy soba noodles tossed in a creamy tahini, sesame oil, and chili dressing with reduced soy sauce, brown sugar, and balsamic. The Japanese-style cold noodle bowl ready in 40 minutes.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Nevada Annie's cowboy chili browns 8 pounds of ground chuck with onions, peppers, jalapeños, beer, and 12 tablespoons of ground chile. A no-beans, three-hour Western chili built for a crowd.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Spicy Indonesian noodles with ground beef, bacon, tomatoes, and authentic seasonings like boemboe nasi goreng and sambal oelek. This one-hour dish tastes even better the next day.

Great tofu with mushroom recipes, so delicious, we all love it.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Chili shrimp stir-fry: wok-fired shrimp in a glossy Thai chili paste sauce with ginger, garlic, scallions, sherry, and a sesame oil finish. A 30-minute restaurant-style dish done cleaner than takeout.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.

Chicken in fermented black bean sauce made entirely in the microwave with garlic, ginger, sherry, sesame oil, and chili paste. A Chinese takeout favorite ready in 30 minutes.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.