7,633 red recipes

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

A quick, easy and delicious one skillet meal is great for busy week day supper.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

This cheesy and delicious sauce goes well with any type of noodles to make a scrumptious meal you will remember!

Hungarian-inspired chicken sauteed with charred red peppers, smoky paprika, and a velvety sour cream sauce. A cozy 30-minute dinner with deep, warming flavors.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Quick seafood macaroni salad with shrimp, crab sticks, red bell pepper, celery, and onion in a creamy Miracle Whip and coleslaw dressing. Ready to chill in 15 minutes flat.

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

This is not your ordinary potato salad...which I don't like. This is quite different and yummy!

Try something different with this scrumptious pasta dish that will have you making it every week!

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Mousseline of redfish Nantua, a classic French seafood mousse from New Orleans master chefs. Silky puréed fish bound with egg white and cream, baked in a water bath and crowned with crayfish-rich Sauce Nantua.

Smoked salmon and a soft poached egg piled onto a fluffy baked potato, drizzled with chive and white wine sour cream sauce, then crowned with caviar. A fast, elegant brunch plate.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.