2,259 wedding recipes

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Texas-style chili con carne with diced beef, whole red chili pods, paprika, and a cornmeal-flour thickener. No beans, no tomato, just deep meaty heat from a long slow simmer.

Beef en daube simmers stewing beef with bacon, pearl onions, red wine, and orange peel for 8 hours in the slow cooker. A French-Provencal classic adapted for the crockpot.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Spinach salad with sliced fennel, cubed Granny Smith apple, and red onion, tossed with a celery seed dressing. A crisp, refreshing salad ready in 15 minutes.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Thai-style stir-fried eggplant with chicken or tofu, fresh basil, red chiles, and yellow bean sauce. Ready in 30 minutes with just 7 ingredients. Serve immediately for best color.

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

No-crust spinach pie with ricotta, eggs, sauteed mushrooms, and red peppers. A crustless, low-carb take on spinach quiche that comes together in minutes.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Start a fire in your mouth with these scrumptious chicken wings that taste better than the restaurant kind and also save you money!