7,782 red recipes

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

Grilled chicken paillard with lemon, black pepper, and arugula tomato salad pounds chicken thin, grills fast, and tops with a peppery arugula-tomato salad. Summer dinner in 15 minutes.

Ariel's Peppercorn Steak (Or Steak Au Poivre) recipe

Four-ingredient hot bacon dressing with picante sauce and red wine vinegar. Drizzle over spinach salads or sliced tomatoes for a smoky, spicy kick.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Butterflied leg of lamb marinated overnight in red wine, rosemary, coarse mustard, green peppercorns, and garlic, then grilled to a crusty, medium-rare finish. A showpiece for summer grilling.

Vegan lentil and buckwheat slice with red lentils, roasted buckwheat groats, carrot, and a savory Marmite kick. Naturally gluten-free and packed with fiber.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

A slow-simmered marinara built on three layers of tomato, a splash of red wine, Italian herbs, and just enough red pepper flakes to earn the name "zesty." Low-fat, feeds a crowd, and freezes like a champ.

Another scrumptious and tasty casserole that is bound to be one of your family's favorites!

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Pan-seared teriyaki chicken sliced over a cool, tangy cucumber salad with sesame oil, ginger and a hint of red pepper heat. A light, refreshing dinner that balances warm and cold in every bite.

Beef en daube simmers stewing beef with bacon, pearl onions, red wine, and orange peel for 8 hours in the slow cooker. A French-Provencal classic adapted for the crockpot.

You don't have to blindfold yourself to not tell that this savory dish will be your family's favorite.