437 pas recipes

Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

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.

Spicy sesame beef stir-fry with hot bean paste, hoisin, and oyster sauce. Tender strips marinated in rice wine and sesame oil, wok-seared with ginger and greens.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Thai Noodles with Vegetable and Curry Sauce recipe

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.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

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

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 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.

Thai green chicken curry with coconut cream, eggplant, basil, and green curry paste. An authentic Gaeng Kiow Wahn Gai with rich, aromatic coconut sauce.

Spicy chorizo, smoky chipotles, and melted Cotija and Manchego cheeses broiled on crusty French bread. This open-faced Mexican bread makes game day or weeknight snacking seriously addictive.

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.