2,211 red fred recipes

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.

Red snapper poached in tomato, red wine, red onion, and garlic. A 20-minute one-skillet seafood dinner with a Mediterranean profile and a quiet kick of cayenne.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

Baked Buffalo-style hot wings tossed in a butter and red pepper sauce glaze. A game-day appetizer with crispy skin, bold heat, and a classic bar-food finish that skips the deep fryer.

Whole red snapper baked in foil with rosemary, raisins, pine nuts, and a sweet red wine vinegar glaze. A Sicilian-inspired fish dinner with an agrodolce twist.

Skillet barbecue franks simmered in a quick ketchup sauce with chili powder, soy sauce, and hot pepper sauce. A 25-minute dinner the whole family will eat.

Smooth blended avocado salsa with cilantro, hot sauce, and a splash of soy sauce for umami depth. A vegan, versatile sauce that works as a dip, drizzle, or topping in 10 minutes.

Chinese-style shrimp stir-fry with red peppers, peas, fresh mint, and basil in a savory anchovy-soy sauce. A fragrant, colorful dinner over rice in just 30 minutes.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.