9,445 fred recipes

Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!

Striking black squid-ink spaghetti alla chitarra tossed with mussels steamed in white wine and tomato, finished with fresh mint. A dramatic, briny Italian seafood pasta.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

Asian Chicken Quesadilla with Grilled Pineapple Salsa and Hoisin recipe

Wok-fried broccoli with a glossy oyster sauce glaze, sesame oil, and soy. A quick Chinese restaurant-style side dish ready in 30 minutes.

Quick Chinese marinade with soy sauce, honey, five-spice, and chili sauce. Perfect for BBQ pork, chicken, or ribs. Ready in 5 minutes, makes 3/4 cup.

Salmon wrapped in rice paper, seared until crisp, then baked and served over julienned vegetables in an aromatic soy-sake broth with lemongrass and star anise. A restaurant-worthy Asian fusion dinner.

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Red cabbage apple casserole braised with onions, butter, and white wine, then baked with nutmeg. A German-Polish style side dish for pork roast, sausages, or holiday roast goose.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

A Zanzibari braised duck browned whole, then slow-cooked with cloves, hot chili, fresh orange and lime juice, and sweet red peppers. East African spice-island flavors in every bite.

This no-cook French-inspired tuna salad packs briny capers, sliced black olives, roma tomatoes, and red onion with a red wine vinaigrette. Serve on whole grain bread with peppery watercress, or go full Nicoise-style over mixed greens with potatoes, eggs, and green beans.