3,495 red pe recipes

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Provencal-style vegetable stew with roasted peppers, salted eggplant, zucchini, and potatoes simmered in a pesto-spiked tomato broth. Topped with Parmesan, basil, and parsley.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Simmered Italian vegetable stew with eggplant, zucchini, tomatoes, and bell peppers seasoned with a seven-herb blend of basil, oregano, rosemary, thyme, and more. Vegetarian comfort in one pot.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Slow cooker chicken drumsticks diable simmered in a sweet-and-spicy tomato sauce with chili powder, dry mustard, Worcestershire, and a hit of hot sauce. Spooned over spaghetti for an easy weeknight dinner.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.