7,799 red pe recipes

Jenny's Chili is a simple ground beef and kidney bean chili with brown sugar and chili powder, simmered low and slow. A seven-ingredient, no-fuss chili that gets better the longer it cooks.

Fred Goslin's sangria pitcher with red wine, fresh orange, lemon, and lime juice, simple syrup, and orange slices. Spanish-style summer party drink ready in 20 minutes plus chill time.

Old-Fashioned Cold Cherry Soup (Hideg Meggyleves) recipe

Cornmeal nips are crispy, bite-sized cornmeal puffs with a kick of hot sauce and grated onion. Drop-baked from a simple batter with just 8 ingredients.

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Spiced wine punch infused overnight with honey, black pepper, saffron, bay leaves, and mashed dates. A medieval-style cold mulled wine, no stovetop required.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Hungarian sour cherry soup (meggyleves): a chilled summer soup of cherries, sugar, cinnamon, dry red wine, and heavy cream. Served cold, sweet, and tangy as a starter or light dessert.

Wild rice and zucchini salad with brown rice, grated zucchini, avocado, spinach, tomato, and bell pepper. A colorful vegetarian grain salad that works as a main dish or side.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.