7,633 red recipes

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Pureed peanut soup with butternut squash, potatoes, and coriander, topped with crispy cornmeal-crusted baked okra croutons. West African inspired and velvety rich.

Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.

Italian frying peppers stuffed with anchovy, bread crumbs, Parmesan, and fresh herbs, sautéed in garlic-infused olive oil until blistered and charred. Quick, bold, and built for summer.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Creamy pasta with oysters and shrimp in a roux-based sauce spiked with anchovy paste, Tabasco, and Worcestershire. A rich Cajun-style seafood pasta that comes together in one pan.

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Lean turkey chili simmered with kidney beans, crushed tomatoes, bell peppers, and a cilantro-laced chili blend. A leaner, lighter spin on the classic stovetop chili that holds up to weeknight cravings.

Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.

Noodles and cabbage: a rustic Italian Alpine-style baked casserole layering fettuccine with savoy cabbage, potatoes, melted soft cheese, and brown butter perfumed with sage. Vegetarian comfort food from the mountains.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Pork chili verde slow-cooked with tomatillos, jalapeños, and green chiles, then crisped under the broiler. Tex-Mex burrito and bowl filler with deep, smoky flavor.

Flank steak burritos layer juicy poached-then-julienned steak with red onion, jalapeño, tomatoes, and olives, rolled in flour tortillas and served with avocado dip. A party-ready Mexican classic.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.