3,488 red recipes

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.

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.

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.

Homemade spicy seasoning mix with chili powder, cumin, garlic powder, oregano, and red pepper flakes. A DIY taco-style blend with no salt or fillers added.

Layered red lentil and spinach casserole topped with sliced tomatoes and baked under nonfat yogurt. A high-protein vegetarian main dish with just five ingredients.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

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

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Chicken marinara made with a fast homemade tomato sauce of diced tomatoes, tomato paste, red wine, and basil spooned over cooked chicken pieces. A 25-minute weeknight Italian dinner with pantry staples.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

A simple polenta recipe that has a scrumptious taste your whole family will enjoy.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

A French-style chiffonade salad of finely shredded radicchio, Bibb, and iceberg lettuce with green pepper strips, tossed in a simple red wine vinaigrette. Crisp, colorful, no cooking required.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.