7,698 red fred recipes

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

Striking black squid-ink spaghetti alla chitarra tossed with mussels steamed in white wine and tomato, finished with fresh mint. A dramatic, briny Italian seafood pasta.

Crispy General Tao's chicken coats golden fried chicken in a sticky sweet-and-savory sauce of brown sugar, soy, garlic, and ginger with a kick of chili. Better than takeout, easily made gluten-free with tamari, and ready in about 25 minutes.

Grilled eggplant with hoisin sauce, balsamic vinegar, sesame oil, ginger, and tamari. Salted rounds grilled until smoky and tender, then drizzled with a sweet-savory Asian glaze.

Use white wine if you prefer but again, something light and fruity.

Roasted acorn squash halves stuffed with crispy SPAM, jicama, red bell pepper, and tomatoes in a ginger soy glaze. A fun, hearty weeknight main dish.

Grilled alligator tail steaks marinated in milk with rosemary, red pepper flakes, and cayenne. A Cajun-style grill recipe that tenderizes this lean, mild meat.

Tender sea scallops simmered in garlicky tomato sauce with bell peppers and oregano, spooned over delicate angel hair for an easy seafood pasta in 25 minutes.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

A New England-style Yankee pot roast braised in red wine and tomato juice with brown sugar, nutmeg, and bay leaves. No browning needed. Just set it, forget it, and come back to fork-tender beef.