4,572 pasta recipes

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

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 is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.

Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.

A simple and tasty recipe that is hassle-free and easy to make with a crockpot.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Green Curry Paste (Nam Prik Kaeng Khiew Wah) recipe

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

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.

Kettle goulash slow-simmers beef stew cubes with Hungarian paprika, five onions, green peppers, and tomato paste in the oven. Topped with sour cream.