2,232 red recipes

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.

Red Lobster cheddar bay biscuits copycat uses Bisquick and sharp cheddar with a garlic butter brush-on to nail the restaurant's signature fluffy, buttery, garlicky bite. Ready in 30 minutes.

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Red snapper fillets topped with a shrimp and scallop mousse on wilted spinach, microwaved in white wine and lemon juice. An elegant seafood dinner for two in 30 minutes.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Red snapper fillets steamed over mushrooms in a citrus broth of orange juice and clam juice with shallots. A light, elegant fish dinner with bright citrus flavor and tender mushrooms in under an hour.

Red Snapper in Artichoke Butter cooks entirely in the microwave - garlic butter with artichoke hearts, mushrooms, lemon, and cayenne poured over fillets and done in 30 minutes.

Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Homemade Thai red curry paste pounded in a mortar with dried chilies, lemongrass, galangal, shallots, garlic, and kaffir lime. Authentic flavor no jar can match.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.