9,270 fred recipes

A traditional Shepherd's pie recipe that will have you reaching for a second helping at the dinner table.

Thai stir-fried shrimp with lemongrass, dried red chilies, mushrooms, and snow peas in a fish sauce glaze. Fragrant, spicy, and ready in 30 minutes.

Easy to put together, and just let the crock-pot do its wonder. A warm and delicious meal is ready to serve when you come home from work.

Saag paneer is a classic Indian spinach curry with paneer cheese simmered in a creamy sauce of yogurt, buttermilk, garam masala, ginger, garlic, and half-and-half. Rich, spiced, and deeply satisfying vegetarian comfort food.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Chicken with cashew nuts in a hoisin and sherry sauce with mushrooms and water chestnuts, served over ramen noodles. A quick Asian-style stir-fry with a glossy, savory-sweet sauce and crunchy cashews added at the last second.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Lemon-Sage Tortellini with Chicken and Peppers recipe

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Prosciutto wrapped mini-meat loaves served with a fruit chutney and garlic mashed potatoes. Spotted this recipe some time ago on an Australian site (taste.au?), tested, modified and converted it to American measurements and here it is.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Celery sukiyaki with thin-sliced flank steak, water chestnuts, and onions simmered in a savory soy-ginger broth. Serve over rice for a fast weeknight stir-fry.

Try this new but tasty rendition of chili that will become one of your new favorites in no time!

Warm green bean and chickpea salad with tomatoes, shallots, balsamic vinegar, basil, and a lemon-olive oil dressing. A vegan Mediterranean side dish served warm or at room temp.