1,108 paste recipes

Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Traditional Christmas fruitcake with brandy-soaked candied citrus peel, citron, currants, and raisins, deeply spiced and aged in a tin with periodic brandy basting before the holidays.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Fish fillets and potatoes baked in a slow-simmered tomato sauce with onions, garlic, green peppers, and bay leaves. A hearty one-pan Italian-American dinner basted to golden, saucy goodness.

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

Whole roast chicken stuffed with olive and breadcrumb dressing, basted in peach nectar. Sage, celery, and parsley round out a sweet-savory stuffing baked low and slow.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Baked bananas with lime juice and brown sugar caramel sauce. Use slightly underripe bananas, baste as they cook, and you get a glossy tropical dessert ready in 30 minutes with just 4 ingredients.