3,495 red pe recipes

Sweet and tangy homemade BBQ sauce with brown sugar, chili sauce, lemon juice, and dry mustard. Simmers in 30 minutes and pairs with chicken, pork, or sausages.

Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.

Cajun dry-rub pork ribs: paprika, three peppers (white, black, red flake), garlic, onion, thyme, and oregano pressed into pork ribs and grilled low and slow over indirect heat. Bayou-style barbecue without sauce.

Red lentil dal with a garlic and jalapeno tadka, cumin seeds, garam masala, and turmeric. A simple, spicy Indian comfort dish ready in about an hour.

Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Gujarati-style cabbage and carrots stir-fried with mustard seeds, asafetida, green and red chilies, cilantro, and lemon juice. A quick Indian vegetable side dish with bold spice.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

This is another popular salad from my old country, Ukraine.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

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.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Hearty Sicilian tuna soup loaded with cannellini beans, kidney beans, zucchini, and tomatoes in a sherry-spiked broth with oregano and basil. Pantry-friendly and ready in 45 minutes.

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe