2,232 red pe recipes

Hot and spicy baked chicken wings coated in a tomato-based sauce with red pepper flakes, hot sauce, and jalapenos. No frying needed. Serve with blue cheese and celery.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Warm zucchini salad in a reduced basil cream sauce with fresh tomatoes, shallots, lemon juice, and hot pepper sauce. A rich summer side dish ready in 30 minutes.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.

Nevada Annie's cowboy chili browns 8 pounds of ground chuck with onions, peppers, jalapeños, beer, and 12 tablespoons of ground chile. A no-beans, three-hour Western chili built for a crowd.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Gingered cabbage-beet salad with red cabbage, pickled beets, sweet cherries, crystallized ginger, and red wine vinegar. A vibrant make-ahead slaw that marinates overnight and keeps for 2 days.