10 red river recipes

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Persian-style pilaf with basmati rice, red lentils and sour cherries perfumed with turmeric and cumin, finished with a buttery golden crust. A sweet-tart, aromatic side or vegetarian main with real character.

Four-ingredient Tex-Mex skillet with smoked beef sausage, rice, red beans, and hickory barbecue sauce. Dinner on the table in 10 minutes flat.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.

Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.