7,788 red pe recipes

This is as good as any Italian sandwich I have eaten in Chicago! Even my grandkids loved it! PK

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.

Plum mousse made with caramelized sugar, red wine, and cinnamon, folded into whipped cream and chilled until silky smooth. An elegant European-style dessert with rich fruit flavor.

Chinese New Year, fish always means good sign, so fish dish is always welcomed by Chinese!

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

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.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Browned chicken legs simmered in a balsamic-tomato sauce with tri-color bell peppers, olives, and garlic. Finished with toasted pine nuts and fresh basil for a vibrant Mediterranean one-pan dinner.

Handmade chicken tortellini filled with prosciutto, mortadella, and Parmigiano-Reggiano, served in rich broth swirled with a sweet red onion-Lambrusco marmalade. A true Italian labor of love.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Roasted Pork Loin with Bacon and Onion Spaetz recipe