1,831 paso recipes

Crispy phyllo triangles filled with curried ground beef, olives, and hot pepper. These flaky, spicy beef puffs bake golden at 425F and pair like a dream with cocktails.

A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.

Slow cooker chicken and kielbasa simmered with navy beans, tomato paste, red wine, and warm spices. A hearty French cassoulet-style stew from frozen chicken with just 5 minutes of prep.

Chinese-style salsa with sautéed shiitake mushrooms, teriyaki, fresh tomato, scallions, and sesame oil. A savory umami-loaded dip with chili heat and bright cilantro lift.

If you want to pick a healthy recipe, this one will satisfy you!

Crockpot Thai red curry shrimp simmers coconut milk, crushed tomatoes, and red curry paste with cauliflower and sweet peppers, then adds tender shrimp at the very end. An easy, lighter slow cooker curry that's big on flavor.

Indian mayonnaise dressing with curry powder, fresh ginger, mango chutney, and cayenne blended smooth. A creamy, spiced condiment for salads, wraps, or grilled meats.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

Crispy Thai chicken curry patties with red curry paste, coconut milk, fish sauce, and green beans, served with a tangy cucumber-peanut dipping sauce. Authentic street food at home.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

Elegant seafood Wellington with lobster, prawns, and scallops flamed in cognac, draped in a silky Nantua sauce, and served in golden puff pastry vol-au-vents.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Triple-decker smoked chicken club with kalamata olive tapenade, crispy turkey bacon, tomato, Vidalia onion, and cucumber on thick peasant bread. A Mediterranean twist on the classic.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.