7,782 red recipes

Lemon-garlic chicken with roasted broccoli, zucchini, and bell peppers. A healthy sheet pan dinner tossed with fresh thyme and lemon zest. Two pans, one meal.

Oysters Fitzpatrick are broiled oysters in the shell, each topped with a strip of bacon, a dash of hot sauce, and a drizzle of ketchup. A bold, smoky cousin to the more famous Oysters Rockefeller.

Start a fire in your mouth with these scrumptious chicken wings that taste better than the restaurant kind and also save you money!

A wonderful venison chili that's loaded with flavour.

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

If you're looking for a healthier version of tomato sauce try this easy-to-make recipe that's perfect with any pasta dish.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

Greek hamburgers seasoned with oregano, red wine, garlic, olive oil, and Dijon mustard mixed right into the meat. Topped with fried onions and ready in 20 minutes.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

A succulent chicken fondue that doesn't take a lot to make or enjoy!

This is as good as any Italian sandwich I have eaten in Chicago! Even my grandkids loved it! PK

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Earthy brown rice simmered with cumin, paprika, red bell pepper and oregano for a healthy, fragrant Spanish rice side dish. Just 5 minutes of prep and one pot to clean.