4,120 pastai recipes

Chinese noodles in a savory-sweet pork sauce of hoisin, hot bean paste and ginger, topped with cool, crisp cucumber, black sesame and cilantro. A hearty, fried-sauce noodle bowl.

Add a new taste to your waffles with this scrumptious recipe that will brighten your mornings!

Baked doughnut puffs with nutmeg, chopped walnuts, and a cinnamon-sugar coating. No deep frying needed. Drop batter into mini muffin pans, bake until golden, then dip in butter and shake in spiced powdered sugar.

Italian pasta frittata loaded with bow-tie noodles, asparagus, mushrooms, and red pepper. Ready in 22 minutes for a hearty brunch or fast weeknight dinner.

Blueberry streusel cake with a tender buttermilk base topped with fresh berries and a cinnamon-nutmeg crumble. A one-pan bake with a crumbly, spiced topping over juicy blueberries.

Chicken and noodle cacciatore with a whole stewing hen simmered until tender, then baked over wide noodles in a tomato-olive-mushroom sauce.

Three-nut baklava layers buttered phyllo with walnuts, pistachios, and toasted almonds, then drinks in a citrus-clove honey syrup overnight. The Greek dessert pulled out for big celebrations and bigger family gatherings.

Quick spaghetti with shrimp, asparagus, and ginger-lemon sauce ready in 20 minutes. Light, bright flavors perfect for easy weeknight elegance.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Vegetarian Thai drunkard's noodles stir-fried with green chilies, garlic, kaffir lime leaves, and fresh basil. Spicy, aromatic, and on the table in under 40 minutes. A fiery wok-tossed noodle dish for heat lovers.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Egg noodles and broccoli baked in a creamy mushroom sauce with Monterey Jack, Parmesan, sour cream, and basil. A bubbly, cheesy casserole that feeds eight hungry people.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

Kelly's Asian chicken: bone-in chicken pieces braised with a whole bulb of garlic, dried chiles, soy, vinegar, and honey. Vietnamese-style stovetop dinner that serves six.