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This is a quick and easy dip recipe made with roasted red bell peppers, garlic, sriracha, and red wine vinegar.
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Faced with two half-empty bottles of Zinfandel, F&W Test Kitchen supervisor Marcia Kiesel came up with this warm mulled wine, spiced with fennel seeds and cinnamon.
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Red onions are transformed into something marvelous when baked with a fragrant sage pesto, courtesy of The Spotted Pig's April Bloomfield.
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Miniature frittatas are baked in a muffin tin creating perfect, individual egg dishes for brunch or on-the-go breakfast.
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Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.
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A very healthy version of the standard tuna salad. Broccoli, cauliflower, onion and celery combine with tuna and fat-free mayo for the perfect tuna salad. Best tuna salad you've ever tasted!
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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Don’t skip the tahini sauce!
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You can substitute brown or green lentils for the red in this dish.
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Get French Onion Soup Recipe from Food Network
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Red and sweet potatoes come together in this colorful potato salad with bacon; serve on July 4th or at summer picnics.