1,759 red fred recipes

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Baked manicotti stuffed with spinach, shiitake and white mushrooms, cottage cheese, garlic, and red wine-sauteed peppers. Lightened-up Italian comfort food in one dish.

Hearty Portuguese soup with smoked ham shanks, linguica sausage, kidney beans, cabbage, and potatoes in a tomato broth. A loaded one-pot meal built on smoky ham stock.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Gulyasleves (Hungarian goulash soup) with beef, paprika, potatoes, and handmade csipetke egg noodle dumplings. An authentic one-pot comfort soup from Hungary.

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.

Herb-roasted beef tenderloin with rosemary, garlic, cumin, and oregano. Roasted high and fast at 400F (200C), then paired with a bright roasted red pepper and papaya relish.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Quick shrimp linguine with bell peppers, broccoli, and scallions in a light cornstarch-thickened white wine and chicken broth sauce. A 30-minute weeknight pasta that skips the heavy cream entirely.

Chicken and rice with chipotle peppers, turmeric, bell peppers, cumin, and garlic. A smoky, colorful one-pot dinner with adjustable heat levels for chile lovers and mild palates alike.

Grilled chicken breasts marinated in soy sauce, honey, lime, and cayenne, topped with fresh mango salsa and caper mayonnaise. Three components, one stunning summer plate.

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.