7,633 red recipes

Big-batch Spanish sangria built on red Burgundy, light rum, vodka, Cointreau and a fruit haul of pineapple, apples, oranges and limes. Party punch for 24.

Grilled tofu steaks marinated in cilantro, lemon, ginger, garlic, and chili, served with a fresh pineapple-jalapeño salsa. A vegetarian main that hits sweet, spicy, and smoky in one bite.

Greek island chicken with sun-dried tomatoes, olives, white wine, cinnamon, and lemon simmered into a fragrant Mediterranean sauce. One-skillet dinner over rice.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Eggs bake in a buttery cheese sauce spiked with hot sauce and Worcestershire, then get spooned over toast in this retro Delaware breakfast that turns simple ingredients into pure comfort.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Indian-style green beans with ginger-garlic paste, cumin seeds, dried red chili, coriander, and tomato. Vegan, gluten-free, and brimming with warm spice. Goes with everything.

Warm Caesar potato salad with red-skinned potatoes tossed in Caesar dressing and Parmesan, served over romaine with bacon and croutons. Ready in 30 minutes.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Pepper corn pasta: semolina and cornmeal fresh pasta with black pepper, red pepper flakes, oregano, and garlic worked into the dough. A golden, spicy homemade noodle for bold sauces.

Vegetarian chili con corn simmers dried kidney beans with tomato sauce, sweet corn, and a smoky chili-cumin kick. Served over rice for a budget-friendly, protein-packed weeknight bowl.