228 red fried recipes

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Cornish hen braised in burgundy wine with fresh raspberries, rosemary, thyme, and garlic, then finished under the broiler for crispy edges. An elegant dinner for one or a romantic meal for two.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Marinated tortellini skewers with mushrooms and bell pepper diamonds, threaded and displayed on an acorn squash for a dramatic party platter.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Italian sausage, sweet peppers, onion, and a whole head of garlic roast together until caramelized, then toss with penne and a tangy roasted-garlic balsamic dressing. Great hot or as a room-temp pasta.

Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.