3,489 red recipes

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Rotkrautsalat is a traditional German red cabbage salad dressed with hot bacon fat, vinegar, wine, and caraway seeds. Shredded cabbage partially wilted by the warm dressing and topped with crispy crumbled bacon.

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.

Broiler-roasted red peppers with fresh lemon juice and salt. Three ingredients, silky-sweet strips that go with anything Mediterranean. Better than jarred.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Broiled swordfish steaks topped with a lemon, oregano, and sweet red pepper sauce. Cooked over white wine for a bright, Mediterranean-style seafood dinner.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

German red cabbage salad with a warm bacon fat, vinegar, and wine dressing poured over shredded cabbage with caraway seeds and crumbled bacon. A tangy, smoky side dish served at room temperature.

Pennsylvania red cabbage braised in vinegar and brown sugar with apples and caraway seeds. A sweet-tart Pennsylvania Dutch side dish that pairs perfectly with pork roast, sausage, and schnitzel.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Red potato casserole bakes cubed red potatoes with fresh tomatoes, red onion, baked tofu, and Mediterranean herbs in olive oil. A hearty 5-step vegan one-pan meal for two.