4,120 pastai recipes

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 1/2 dozen from a single batch.

Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.

Quick chicken spaghetti with pasta sauce and vegetables in just 35 minutes. Only 5 ingredients make this a go-to weeknight dinner when time is tight.

Creamy dairy noodle kugel with sour cream, cottage cheese, eggs, and golden raisins baked until set and golden. A forgiving Jewish comfort food classic that feeds a crowd.

Chili spaghetti with ground beef, tomato sauce, pimentos, and melted cheddar stirred right in. A Cincinnati-style one-pot chili pasta that comes together in under an hour.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

Bagna Cauda pasta sauce with 15 garlic cloves, anchovies, roasted garlic, and cream, reduced and tossed with ziti and carrot matchsticks. A rich Piedmontese-inspired pasta in 40 minutes.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Mike's lasagne layers hot Italian sausage, ground beef, ricotta, and mozzarella between noodles with a red wine-spiked tomato sauce. Hearty, slow-simmered Italian-American lasagna.

Southern-style chicken spaghetti casserole baked with melted cheese, tomatoes and green chilies, bell peppers, and peas. A crowd-feeding comfort dish that freezes like a dream.

French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

In this recipe, we use whole wheat pastry flour and all purpose flour, reduce the amount of the sugar, let the cookies appear much more healthy.

A delightful way to enjoy these small and yummy treats.