3,402 red sauce recipes

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Loaded vegetable Italian minestrone soup with elbow macaroni, kidney beans, spinach, and Romano cheese. Hearty, fiber-rich, and built for chilly weeknights.

Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.

Texas-style no-bean chili with ground beef chuck, pork, and cubed beef simmered in beer with bold spices and thickened with masa harina for competition-worthy flavor.

German potato salad with beer marinade (Kartoffelsalat mit Biermarinade): warm sliced potatoes tossed with a tangy beer-mustard sauce, crisp bacon, celery, and onion. A Bavarian beer-garden classic.

Sweet red bell peppers stuffed with a sesame-ginger stir-fry of chicken, rice, peas, carrots, and egg, baked until heated through. A Chinese twist on classic stuffed peppers that's low-calorie and full of flavor.

Diner-style macaroni and cheese with sharp cheddar cheese spread, shredded cheddar, sauteed onions, and green bell pepper, baked until bubbly. No roux needed for this creamy classic.

Spicy beef lettuce cups loaded with sirloin stir-fried in soy sauce, ginger, garlic, and Chinese five spice. A crispy, low-carb appetizer that comes together in just 20 minutes.

Thai-style seafood soup with shrimp, crab claws, mussels, and fish in a galangal-lemongrass-lime leaf broth built on a slow-cooked garlic-chili paste. Bold, sour, and aromatic.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Stir-fried bean curd with ground pork, oyster sauce, five-spice powder, garlic, ginger, and green chile. A savory, saucy Chinese wok dish with silky tofu cubes.

Chunky cold gazpacho with black beans, ham, fresh tomatoes, cucumber, and spicy vegetable juice. Hearty chilled Mexican soup perfect for summer meals and meal prep.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.