9,270 fred recipes

Pan-fried catfish marinated in soy sauce, orange juice, and ginger, served with a reduced orange butter sauce. An Asian-inspired take on Southern fried catfish.

Beef Brisket with Barbecue Sauce: a hands-off crockpot brisket cooked low for 10 hours in a Worcestershire-vinegar braise, finished with a separate ketchup-brown-sugar sauce.

Good, inexpensive hearty meal although I would spice it up a little more probably with garlic and more onion.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Orzo with fresh tomato sauce: rice-shaped pasta tossed with quickly cooked summer tomatoes, garlic, basil, and red pepper flakes. Ready in 20 minutes.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Versatile buttermilk fry batter with eggs, hot sauce, Worcestershire, and garlic salt for frying fish, shrimp, oysters, frog legs, or vegetables. Dip in the batter, roll in flour, and fry golden.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

Raspberry chicken salad with a creamy yogurt-raspberry dressing, toasted almonds, and fresh berries over mixed greens. A light, fruity main-course salad ready in 20 minutes.

Chicken wrapped around asparagus served with hollandaise sauce.

Ground beef meatloaf rolled around a savory cornbread and zucchini stuffing, seasoned with basil and red pepper flakes, then glazed with ketchup. A stuffed meatloaf that's anything but ordinary.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.