1,255 red fried recipes

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.

New Mexico style chili built on coarse-ground beef and cracked wheat in place of beans, blended with mild and hot ground chile, green chiles, and chile caribe for a slow-simmered Southwestern bowl.

Chicken breasts braised in white wine with plumped apricots, dried cranberries, and warm North African spices like cumin, coriander, and cinnamon. Elegant enough for company, easy enough for Tuesday.

Eggs baked in a spicy tomato-pepper sauce with chili and caramelized onions. The Mediterranean breakfast classic that inspired shakshuka and huevos rancheros.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Italian chili with ground beef, pepperoni, kidney beans, mushrooms, and crushed tomatoes in Italian seasoning. A pizza-meets-chili mashup for the stovetop or crock pot.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Asian-inspired sesame dressing with toasted sesame seeds, peanut butter, roasted garlic, dry mustard, and a sweet-tangy vinaigrette base. Ready in 5 minutes.

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Homemade red chile pasta with dried and fresh hot peppers blended right into the dough. A Southwestern spin on fresh pasta with serious heat and bold color.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Spicy cilantro-lime compound butter with garlic, jalapenos, and crushed red chiles. A bold finishing butter for grilled meats, corn, seafood, and bread.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Cucuzzara is a rustic Sicilian squash bread loaded with sauteed butternut squash, roasted red peppers, tomatoes, and onions, baked into golden durum flour loaves. Makes 4 hearty loaves.