3,476 red fred recipes

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

Grilled pepper quesadillas stuffed with roasted red bell pepper, two melted cheeses, sauteed red onion, and fresh herbs. Skillet-grilled tortillas baked until crispy and golden.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Potato crusted red snapper: fillets brushed with mustard, wrapped in shredded potato and pan-fried into a crisp golden shell. A restaurant-style, naturally gluten-free way with fish.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Spinach salad with sliced fennel, cubed Granny Smith apple, and red onion, tossed with a celery seed dressing. A crisp, refreshing salad ready in 15 minutes.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Spicy Cajun pork chops rubbed with bold Cajun seasoning and quickly seared, then topped with sweet caramelized red onions simmered in barbecue sauce. A fast, fiery-sweet weeknight dinner.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Butterflied pork chops grilled over charcoal and brushed with a tangy homemade barbecue sauce spiked with malt vinegar, soy, and liquid smoke.