7,771 red recipes

Fried country ham with red-eye gravy: the classic Southern breakfast of thick-sliced salt-cured ham fried in its own fat, deglazed with hot coffee. Two ingredients, pure tradition.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Fabulous Red Velvet Cake with Cream Cheese Frosting recipe

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

Hake fillet wrapped in serrano ham over spinach, served with homemade potato gnocchi and a creamy roasted red pepper sauce. A restaurant-worthy plated dinner that layers flaky white fish, crisp-salty ham, and silky sauce.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Red and black raspberry pudding cake with fresh and frozen berries simmered into syrup and spooned over a buttery cake batter. The berries sink while baking, creating a soft pudding-cake top.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

Boiled pierogi topped with caramelized onions and red peppers in a sweet-tangy vinegar glaze. A quick, comforting Eastern European weeknight dinner ready in 30 minutes.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.