3,475 red fred recipes

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

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.

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Mediterranean grape leaves soup with cauliflower, eggplant, rice, and a tart lemony bite from brined vine leaves. Unstuffed dolmades reimagined as a vegetable-packed soup with coriander and white wine.

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Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.

Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.

A vibrant chilled beet and cucumber soup pureed with fresh orange juice, zest, and chicken stock. Earthy, bright, and stunning in color. Garnished with sour cream for an elegant cold soup.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

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