4,269 fred recipes

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Picante potato salad with corn, red bell pepper, and scallions in a cumin-spiked vinaigrette. A mayo-free Mexican-style side dish served cold with fresh cilantro.

Peppery brown rice simmered in chicken broth with cayenne, white pepper, scallions, and red bell pepper. A spicy, savory side dish cooked in one pot.

Worcestershire tomato ketchup is a homemade burger condiment built from caramelized red onion, fresh roma tomatoes, garlic, Worcestershire, cider vinegar, and warm spices. Serve chunky or blended smooth.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.

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A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Moroccan vegetable stew with chickpeas, butternut squash, sweet potato, dried apricots, and raisins, spiced with cinnamon, ginger, and turmeric. Served over couscous.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

Perfect make ahead chili to cozy up to on a cold Winter day.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.