3,488 red recipes

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Broiled snapper fillets and caramelized bananas topped with fresh orange juice, zesty chili peppers, and red onion. A tropical, low-fat dinner that's on the table in 20 minutes flat. Squeeze lime over everything.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Garden vegetable pizza on a Boboli shell piled with sautéed zucchini, broccoli, snow peas, red and yellow peppers, thyme, and Parmesan. Ready in 30 minutes.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.