1,831 paso recipes

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.

Use this paste to give your sandwiches a brand new experience.

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.

Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.

Smoky Thai chili paste with fried shallots, garlic, and dried chilies for authentic tom yum soup and pad thai flavor at home.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Greek-style braised lamb shoulder with orzo cooked in the pan drippings with tomatoes, dill, and parsley. A one-pot meal where the pasta absorbs all the rich lamb and tomato broth.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

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.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

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.