1,849 pas recipes

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Tender beef stew loaded with mushrooms, tomatoes, and carrots, topped with golden sour cream dumplings baked until crisp on top. Hearty comfort food from the Dutch oven.

Microwave tamale pie with a spiced bean, corn, and olive filling topped with a cornmeal crust. Vegetarian, no oven needed, and ready in 30 minutes.

Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.

Mediterranean bow tie pasta with Italian turkey sausage in a tomato-cinnamon sauce topped with crumbled feta. A Greek-inspired weeknight pasta with bold spice.

Hunter's chili with cubed venison chuck simmered three hours with tomatoes, green pepper, and oregano. A no-beans, no-fuss wild game chili for the freezer hunter.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Holiday pasta bake layers penne with eggplant tomato sauce, creamy ricotta, mozzarella, and Parmesan. A make-ahead crowd-feeder that bakes into a bubbling, cheesy, eggplant-rich casserole. Serves eight from one dish.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

A French-Caribbean lamb stew from Martinique and Guadeloupe, simmered with Colombo curry powder, ginger, garlic, boniato or potato, and calabaza squash. Make-ahead friendly and even better the next day.

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.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Creamy pasta with oysters and shrimp in a roux-based sauce spiked with anchovy paste, Tabasco, and Worcestershire. A rich Cajun-style seafood pasta that comes together in one pan.

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.