2,148 paste recipes

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.

Jack-o-lantern cookies made from peanut butter sandwich cookies dipped in orange-tinted almond bark with black licorice faces. A fun, no-bake Halloween treat kids love decorating.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Traditional Greek sesame honey candy (pasteli) made with just two ingredients. Toasted sesame seeds and boiled honey set into crunchy, chewy sticks that store beautifully.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Lightened almond macaroons with wheat germ replacing almond paste, baked at ultra-low temperature. Only 30 calories per cookie with crisp, airy texture.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Thai stir-fried gemfish with green beans and mushrooms in a lemongrass-garlic paste with fish sauce, crushed peanuts, and bird's eye chillies. A fast, fragrant weeknight dinner served over rice.

DIY Halloween makeup uses pantry corn syrup, cornstarch, and food coloring layered with tissue strips for kid-safe, lickable face paint. Build warts, scars, and ghoul effects.

Chinese four-vegetable steamed platter with baby corn, straw mushrooms, bok choy, and tomato arranged like a flower and finished with a glossy chicken-fat sauce thickened with cornstarch.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Pad phed pladuk: a fiery Thai catfish curry built on a from-scratch pounded chili paste of lemongrass, galangal, and kaffir lime, with fish fried in fresh coconut cream. Bold, aromatic, and seriously hot.

Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.

Shrimp Sauce Mixed Vegetables & Shredded Chicken recipe