1,829 red recipes

A frozen slush punch made with cranberry juice, pineapple juice, and sugar, topped with lemon-lime soda for fizz. Make ahead and scoop out servings as needed. Makes 2 gallons.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Red and white peppermint cake made with white cake mix and crushed candy canes, topped with vanilla frosting and more peppermint. A festive holiday cake with cool minty crunch.

Walleye fillets seared and simmered in a homemade red wine sauce with garlic, thyme, tomato puree, and capers. A French-inspired freshwater fish dinner ready in 45 minutes.

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Arugula and red onion salad tosses peppery greens with thin red onion in a sharp red wine vinegar and olive oil dressing. A 5-minute Italian side that pairs with grilled meats or pasta.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Cucumber, red onion and watercress salad with thin pickling cucumber slices marinated in seasoned rice vinegar, tossed with oil and arranged on a peppery watercress wreath. A clean, refreshing side for rich meals.

Slow-braised chicken fricassee with red cabbage that melts into a dark, wine-rich sauce. Just 9 simple ingredients, two hours of hands-off cooking, and deeply satisfying European-style comfort.