3,495 red pe recipes

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Paprika salad dressing blended with mayo, garlic, chili sauce, ketchup, Worcestershire, and lemon juice. A creamy, smoky-sweet dressing with 14 ingredients and steakhouse depth.

Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Easy, spicy-hot cold noodles for summer -- This recipe is an easy prepare-ahead dish for a hot summer day. It makes a good barbecue side dish for all of us who are tired of potato salads.

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.

A vibrant chilled beet and cucumber soup pureed with fresh orange juice, zest, and chicken stock. Earthy, bright, and stunning in color. Garnished with sour cream for an elegant cold soup.

Penne with eggplant, mushrooms, and red wine tomato sauce finished with melted mozzarella. A hearty Italian pasta ready in 45 minutes.

Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Crispy baked rice cups filled with creamy guacamole and salsa, a vegetarian Mexican appetizer with edible cheddar-cumin shells. Bite-size party food made in a mini muffin tin.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.