4,648 pasto recipes

Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.

Baked chicken drumsticks coated in a sticky honey-ketchup glaze with five spice powder, Worcestershire, and chili sauce. Finger-licking glazed drumsticks great hot or cold.

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Santa Fe red pork chili with coarsely ground pork shoulder, beer, stewed tomatoes, and layers of cumin and chili powder. No beans, no shortcuts. A thick, meaty Tex-Mex red chili simmered low and slow.

Dad's shepherd's pie: ground beef with mushrooms, tomato and brown gravy, topped with fluffy mashed potatoes and baked until the crust turns golden brown. Sunday-supper comfort food.

Slow cooker Southwestern beef and pinto beans with salt pork, red chili, cumin seeds, and tomato paste. Set it and forget it for 9-10 hours of hands-off cooking.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

Curried deer (venison) stew with curry powder, tomato paste, raisins, grapes, and diced apple simmered for 90 minutes. A sweet-savory game curry that tames venison's wild flavor.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Cozy winter turkey chili: a lean, hearty chili with cooked turkey, kidney beans, tomatoes, green pepper, and warming chili-cumin spices. The lighter alternative to beef chili that doesn't taste like a compromise.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.