1,720 pasta sauce recipes

Layers of seasoned ground beef, canned chili, and melted cheddar stacked between crunchy corn chips. This microwave taco bake is on the table in 40 minutes flat.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Thai green curry chicken simmers tender chicken in coconut milk and aromatic green curry paste, balanced with fish sauce, ginger, and a touch of sugar. A fragrant, weeknight-friendly curry over rice.

Hunan-style salmon stir-fried with chili paste, soy sauce, oyster sauce, ginger, and garlic in a glossy sauce. Finished with toasted pumpkin seeds over rice.

Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

This Jewish-style moussaka does not have meat since the kosher laws prohibit mixing meat and milk together. The result is a complete vegetarian dish with considerable dimension.

Top of some of your favorite dishes with this delicious dressing that is an instant classic.

Fresh spinach wok-tossed with toasted almonds, ginger, and a savory miso-soy drizzle. This 20-minute vegetarian side dish is nutty, earthy, and packed with iron-rich greens.

Baked chicken drumsticks coated in a sticky honey-ketchup glaze with five spice powder, Worcestershire, and chili sauce. Finger-licking glazed drumsticks great hot or cold.

Sichuan dan dan noodles in a spicy, nutty broth of chili bean sauce, sesame paste, dark soy, and preserved vegetables with garlic and ginger. Fiery, slurpable, and ready in 15 minutes.

Tom's Oysters Rockefeller: oysters baked under a rich green sauce of pureed spinach, scallion, celery, and parsley, seasoned with anchovy, anise, and Tabasco. The classic New Orleans baked oyster, done right.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

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.

Vegan mushroom and barley miso soup simmers earthy mushrooms and chewy pearl barley in a savory miso-thyme broth. Hearty, low-fat, and full of umami.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.