1,849 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.

Meat-za pie with a ground beef crust topped with tomato paste, cheddar, Parmesan, and optional pepperoni. A pizza-meets-meatloaf hybrid that's ready in 30 minutes flat.

Ground beef meat crust pizza pie with tomato paste, cheddar, parmesan, oregano, and optional pepperoni. The meat becomes the crust in this low-carb, protein-packed twist on pizza night.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Classic homemade hummus with chickpeas, tahini, lemon juice, garlic, parsley, and scallions, blended thick and creamy. Vegan Middle Eastern dip ready in 15 minutes.

Lobster with curry sauce from Bon Appetit: poached lobster medallions served over a silky reduction of tomato, Calvados, white wine, and warm curry spices. A dinner-party centerpiece with French technique.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Jalapeño beef and bean chili with three fresh jalapeños, ground beef, kidney beans, and a thick tomato base. Two-hour stovetop simmer builds deep heat without raw spice. Built for chili lovers who want kick.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Bacon Caesar salad with a creamy homemade dressing emulsified from scratch with garlic, anchovy, lemon and mustard, then tossed with crisp romaine, crumbled bacon, croutons and parmesan. Restaurant-style at home.