7,560 red fred recipes

Hearty beef stew simmered with red wine, tomatoes, new potatoes, carrots, and green beans in a rich broth. No shortcuts, just a proper Dutch oven stew that fills the house with warmth on a cold day.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Slow-simmered pinto beans with salt pork, red chili pepper, tomato paste, cumin, and chili powder. An old-school chuck wagon recipe that cooks all day and feeds eight hungry hands.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.

Whole red snapper baked in a spiced tomato sauce with jalapenos, capers, and olives. Warm cinnamon and cloves give this Tex-Mex fish a Veracruz-style twist that's bold and bright.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Chicken with peppers and onions, boneless thighs seared golden and folded into sweet bell peppers cooked down slow with a splash of red wine vinegar and a pinch of sugar. A one-skillet weeknight classic.

Chicago Italian beef sandwiches with thinly sliced roast beef simmered in herbed gravy and piled on Italian bread. Dipped wet, topped with peppers and giardiniera.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.