3,476 red fred recipes

Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.

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.

Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

This savory sauce is goes well together with pasta, rice and any type of meat.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Curried mayonnaise with red curry paste, saffron, and lime juice blended smooth. A five-minute condiment that transforms sandwiches, tuna salad, and cold cuts with warm, spicy depth.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Simple pasta fagioli with red kidney beans, elbow macaroni, olive oil, garlic, onion, and celery. A no-frills Italian bean and pasta dish ready in 30 minutes.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Hearty bean and vegetable soup with red kidney beans, crushed tomatoes, fresh vegetables, and pasta in a seasoned broth. A flexible one-pot meal that simmers in under an hour.