882 red feed recipes

Tender red potatoes get dressed in a tangy yogurt-mayo blend spiked with fresh dill, red wine vinegar, and sharp red onion for a lighter potato salad that's creamy without being heavy.

Crisp-tender cauliflower and green beans marinated in Italian dressing with dill weed, red onion rings, and red pepper flakes. A make-ahead chilled vegetable side that needs at least 4 hours to soak up flavor.

Rotkrautsalat is a traditional German red cabbage salad dressed with hot bacon fat, vinegar, wine, and caraway seeds. Shredded cabbage partially wilted by the warm dressing and topped with crispy crumbled bacon.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Slow-simmered beef stroganoff with red wine, mushrooms, and fresh dill, finished with sour cream and served over buttered noodles or rice. Hearty Sunday-supper take on a Russian classic.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.