1,792 bed recipes

Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.

Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Authentic Spanish-American chili con carne made with cubed beef, beef suet, and whole dried red chile peppers reconstituted and pulped into a smoky, deeply flavored bowl of red. A traditional no-bean chili built on real chiles, not powder.

This delicious and nutritious dish is simple to prepare, and easy to follow!

Rose petal jam from fragrant red cabbage roses, sugar syrup, and a squeeze of lemon. An old-world floral preserve with the perfume of a summer garden in every spoonful.

Marinated beef kabobs with tri-color bell peppers and parboiled onions, broiled on skewers. A cumin and red pepper flake marinade with lemon juice and red wine vinegar.

Instead of firing up the barbecue, try this scrumptious dish that can easily be made in your crockpot.

Pan-seared peppered swordfish with a fresh orange, red onion, and cilantro salsa. Bold black pepper crust meets bright citrus salsa in a 30-minute light dinner.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

Asian-inspired sesame dressing with toasted sesame seeds, peanut butter, roasted garlic, dry mustard, and a sweet-tangy vinaigrette base. Ready in 5 minutes.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.