9,270 fred recipes

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

Grilled chicken breast crowned with a bright anjou pear relish bursting with radish crunch, fresh tarragon, and toasted almonds. A tangy balsamic-lemon sauce ties it all together in under 45 minutes.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Restaurant-style spaghetti and meatballs inspired by Little Joe's in L.A. Three-meat meatballs in a simmered tomato sauce with red wine, basil, and oregano. Worth every minute.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.