882 red feed recipes

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

CHipotle, cumin, goat cheese and roasted bell pepper are absolutely delicious, serving them on top of the crostini. It can be appetizer or a tasty and easy snack!

Dhana Ghosht is a slow-cooked Indian lamb curry marinated in spiced yogurt, simmered with a dark masala of mustard seeds, ginger, cumin, and turmeric, finished with heaps of fresh coriander leaves.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Lighter beef stroganoff loaded with mushrooms, snow peas, and bell pepper in a dill sour cream sauce over broad noodles. Tender beef tenderloin strips with more vegetables, less guilt.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.

Uncomplicated and satisfying, this recipe for anasazi beans is from savory.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

Refrigerator pickles with sliced cucumbers, Vidalia onion, and red bell pepper in a sweet vinegar brine with celery seed. No canning, no cooking, just mix and chill.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Minced oysters baked with eggs, cracker crumbs, celery seed, and butter until golden brown. A classic Southern oyster casserole from a quart of fresh oysters.