3,495 red pe recipes

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.

Thai kanom jin nam prik curry noodles built on a fragrant coconut-moong bean sauce with red curry paste, tamarind, and crispy fried shallots and garlic. Rich, tangy, and earthy, served over soft rice noodles with long beans and sprouts.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Pinto bean and squash stew with bacon, jalapeno, and butternut squash, topped with red onion, cilantro, and sour cream. A rustic Southwestern stew built for cool weather.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

Kashmiri chicken marinates slashed drumsticks and thighs in yogurt and curry paste, then simmers them with cumin, ginger, and ground almonds for a creamy, mildly spiced curry.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Chili-glazed tofu over asparagus and rice with a sweet-salty soy-ginger sauce. A 30-minute one-skillet vegetarian dinner using boil-in-bag rice to clear weeknight dinner in under half an hour.