2,187 bed recipes

Baked Buffalo-style hot wings tossed in a butter and red pepper sauce glaze. A game-day appetizer with crispy skin, bold heat, and a classic bar-food finish that skips the deep fryer.

SPAM breakfast skillet with hash brown potatoes, bell peppers, onion, eggs, hot sauce, and cheddar cheese. A one-pan breakfast scramble that feeds a crowd.

Roasted red pepper and chive dressing blends flame-charred peppers with red wine vinegar, garlic, olive oil, and fresh chives for a smoky, creamy dairy-free salad dressing.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.

Braised red cabbage with apples, red wine, brown sugar, and apple cider vinegar, topped with crispy bacon. A sweet-tart German-style side dish for roast pork.

Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.

Charcoal-grilled T-bone steaks topped with wild mushrooms sautéed in butter, thyme, garlic, and red wine. Finished with grilled tomatoes and red onion for a steakhouse dinner at home.

Kangaroo steak with wild mushrooms and red wine, seared fast in butter and served pink inside. An authentic Australian recipe ready in 15 minutes on a skillet or barbecue plate.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Start a party with your shrimp with this delicious recipe that uses clam juice, beer and hot pepper sauce.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.