3,491 red recipes

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.

Fresh tomato-basil pasta sauce with red bell peppers, mushrooms, garlic, and oregano. Made from ripe tomatoes in under an hour, chunky or pureed smooth.

Orange-pecan couscous cooked in orange juice with cinnamon sticks, cloves, turmeric, and raisins. A fragrant, Moroccan-inspired side dish ready in under 30 minutes.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Puerto Rican-style larded pot roast studded with garlic-rubbed ham strips, browned and braised in tomato puree with onion and red pepper. Bold, old-school Latin comfort food.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Simply delicious salad that can be served with any main course.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.