552 red fried recipes

Ginger-rubbed tuna steaks grilled or wok-fried, then glazed in a bold black bean sauce with green chilies and garlic. Served on a bed of fresh spinach for a striking presentation.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

Chilled strawberry soup blended with pineapple juice, Burgundy wine, and sour cream, topped with whipped cream and mint. A gorgeous no-cook fruit soup for summer entertaining.

Silky carrot leek bisque with basil, sage, and a spoonful of miso for depth. Blended smooth with reserved carrot slices stirred back in for texture. Light, warming, and ready in 45 minutes.

Healthier Thanksgiving stuffing with brown rice, apples, raisins, and toasted almonds for a low-fat side dish that works inside poultry or as casserole.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.