3,434 bed recipes

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Hearty bean and vegetable soup with red kidney beans, crushed tomatoes, fresh vegetables, and pasta in a seasoned broth. A flexible one-pot meal that simmers in under an hour.

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.

Pennsylvania Dutch pickled bell peppers stuffed with shredded cabbage, salt, and yellow mustard seeds, then submerged in cold vinegar. Old-fashioned cold-pack pickle that keeps for months without canning.

Polish baked apples in red wine, jablka na winie czerwonym, fills cored apples with jam and bakes them in spiced wine syrup. A classic Polish Christmas dessert served chilled.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Chicken marinara made with a fast homemade tomato sauce of diced tomatoes, tomato paste, red wine, and basil spooned over cooked chicken pieces. A 25-minute weeknight Italian dinner with pantry staples.

Simple sauteed cabbage: blanched then quick-fried with garlic, red pepper flakes, and thyme in olive oil. An easy 30-minute vegetable side with sweet, tender crunch.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.