7,633 red recipes

Poppy seed fruited slaw tosses shredded cabbage and carrots with juicy orange segments, halved red grapes, and a tangy poppy seed-cider vinaigrette. A sweet-savory summer side for picnics and barbecues.

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

This is a low-fat recipe, and very healthy and tasty!

Baked spaghetti squash with melted Monterey Jack, sauteed bell peppers, onions, Italian herbs, and black olives. A cheesy, low-carb vegetarian casserole the whole family will love.

Hot spinach fondue dip: cream cheese and sour cream blended with frozen spinach, crunchy water chestnuts, onion, and a hit of hot sauce. Serve warm with crusty bread for the ultimate party appetizer.

Try something exotic with this salad which has ham and shrimp! Bound to be a favorite at your dinner table!

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Lighthouse casserole packs ground beef, kidney beans, macaroni, creamed corn, mushrooms, and olives in a chili-tomato sauce. A big-batch freezer-friendly weeknight casserole.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

I absolutely loved this recipe. It is so easy to make and so flavorful. If you like spicy food, you need to try this. Definitely a keeper!

Szechuan beef stew braises chunky beef chuck for two hours in a spiced soy sauce broth with red pepper flakes, fennel, cloves, and ginger until fork-tender. A warming, deeply savory one-pot dinner for six.

Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.