610 red sauce recipes

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.

Savory lentils soaked overnight and simmered tender with sauteed onions in olive oil or bacon fat and a dash of hot sauce. A simple, hearty side dish with just 5 ingredients.

BBQ Beans with molasses, chili powder, cumin, mustard, and tomato sauce, sauteed oil-free and ready in 30 minutes. Serve on buns like sloppy joes, over whole grains, or as a picnic side.

Warm scallop and bell pepper salad with cumin, lime, and coriander on Belgian endive leaves. A light, elegant seafood salad ready in 30 minutes.

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Monkfish stir fry with flour-dredged fish cubes, celery, zucchini, red pepper, and mushrooms tossed in soy sauce and sherry. A quick wok dinner with meaty fish and crisp vegetables.

Smoky chicken and beans slow-simmered into a thick, sweet-and-savory stew with three kinds of beans, diced apple, maple syrup, barbecue sauce, and a hit of hickory liquid smoke. Cozy, hearty, and easy.

A savory dish that is quick and easy to make, and will satisfy your hunger in no time at all.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Mike's lasagne layers hot Italian sausage, ground beef, ricotta, and mozzarella between noodles with a red wine-spiked tomato sauce. Hearty, slow-simmered Italian-American lasagna.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.