1,249 red sauce recipes

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Southwestern black-eyed peas simmered with diced carrots, onion, bell pepper, celery, garlic, and hot sauce. A simple, flavorful side dish ready in 30 minutes.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Asian-style beef and couscous with flank steak in an apricot-ginger sauce, bell peppers, and mushrooms. A sweet-savory microwave meal with crisp-tender vegetables.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

Curry-spiced ground beef, potatoes, and peas folded into flaky crescent roll triangles with a sweet-heat honey lime dipping sauce. A quick Indian-American fusion appetizer ready in 30 minutes.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.