9,445 fred recipes

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

A tradition in my household. Every year we make a batch of this chutney.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Tender calamari simmered in marinara sauce with garlic, white wine, clam juice, basil, and red pepper flakes. A quick Italian seafood dinner ready in just 15 minutes.

A tasty and unique side dish that will find its way into your dinners and into your personal cookbook.

Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.

Friday night pot roast marinated overnight in red wine, apple juice, and aromatics, then braised low and slow for 4 hours. A make-ahead roast with a reduced wine sauce, served chilled and reheated.

A savory and succulent dish that will have your family licking your lips after every spoonful.

Impressive and healthy, realistic portion size. Save up for this one!

Keep your company satisfied with this yummy casserole made with chicken, mushrooms and almonds.

Basil eggplant is a simple recipe, and this version substantially reduces the unnecessary oil that usually plagues eggplant dishes. The basil and chile pepper turn the basic eggplant into something exciting. Use either the long, thin Japanese eggplants or the big purple globe/Italian eggplants. We love this recipe – even without the chile peppers. And we always serve with Jasmine rice.

Satisfy your hunger with this scrumptious dish that doesn't take a lot to make with a recipe that's easy to follow.