3,488 red recipes

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

SPAM breakfast skillet with hash brown potatoes, bell peppers, onion, eggs, hot sauce, and cheddar cheese. A one-pan breakfast scramble that feeds a crowd.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.

Grilled Japanese eggplant and green bean salad with balsamic vinegar, red bell peppers, and mixed greens. A smoky, tangy summer salad ready in 30 minutes.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.

This is a fantastic sandwich recipe, very light and very tasty.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Pasta and kidney bean soup is a quick Italian pasta e fagioli style soup with rosamarina (orzo), canned tomatoes, red kidney beans, oregano, and a pinch of red pepper flakes.

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.