3,496 red pe recipes

Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

A frozen slush punch made with cranberry juice, pineapple juice, and sugar, topped with lemon-lime soda for fizz. Make ahead and scoop out servings as needed. Makes 2 gallons.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Surprise your family at the next gathering with these scrumptious appetizers that are sure to put a smile on everyone's face.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Walleye fillets seared and simmered in a homemade red wine sauce with garlic, thyme, tomato puree, and capers. A French-inspired freshwater fish dinner ready in 45 minutes.

Mexican red onion soup with cumin, coriander, cinnamon, allspice, red wine vinegar, and orange juice. A vegan twist on French onion soup with warm Latin spices and a sweet-tart broth.

Cold red beans and rice salad with cilantro, lime, cumin, and chili powder. Zesty Tex-Mex style make-ahead dish, great for picnics and meal prep.