7,788 red pe recipes

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

Chicken and mushroom saute with shallots, zucchini, and sun-dried tomatoes finished with balsamic vinegar. A one-skillet dinner loaded with vegetables and fresh thyme.

Tater tot casserole with seasoned ground meat, golden mushroom soup, onions, and red bell pepper baked under a crispy layer of tater tots. Easy weeknight comfort food.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.