7,633 red recipes

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

A hearty skillet omelette packed with bacon, red bell pepper, cabbage, and onion, spiced with fenugreek and coriander, then broiled under melted cheddar. This cheesy Spanish omelette feeds four in just 20 minutes.

Vegetarian eggplant tomato pasta sauce with dry sherry, red bell pepper, nutmeg, and fresh basil. A chunky, low-calorie sauce that simmers in under 30 minutes.

Caramelized onion and rosemary pizza on a homemade food processor dough with Parmesan and a splash of red wine vinegar. A focaccia-style flatbread in 35 minutes.

Grilled butterflied leg of lamb in a red wine, soy, and rosemary marinade. Smoky, garlicky, and pink at the center, sliced thin for an easy backyard centerpiece.

Grilled swordfish steaks basted with a homemade barbecue sauce of ketchup, lemon juice, Worcestershire, and hot sauce. Marinated an hour then grilled over coals.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

Homemade Italian sausage with ground pork shoulder, fennel seed, garlic, and crushed red pepper. The classic from-scratch sausage for grilling, frying, or pasta sauces.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Chunky beef chili with cubed steak, kidney beans, green olives, and an unexpected twist of caraway and sesame seeds. Slow-simmered for deep, complex heat.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.