3,689 pepper butter recipes

Beer and cheddar onion soup made with deeply caramelized onions, dark beer reduced by half, and sharp cheddar blended into a velvety smooth broth with a hint of nutmeg.

Mashed potato ghosts shape creamy mashed potatoes into ghost silhouettes using foil stencils, with black olive eyes and mouths. Fun Halloween side dish for kids and grown-ups.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Asian-inspired sesame dressing with toasted sesame seeds, peanut butter, roasted garlic, dry mustard, and a sweet-tangy vinaigrette base. Ready in 5 minutes.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Crusty Pennsylvania Dutch scrapple from scratch: pork ribs and liver simmered with sage, thyme, and cayenne, then bound with coarse cornmeal, set in pans, sliced and pan-fried for breakfast.

Herb-loaded chicken pot pie with fresh sage, thyme, and marjoram in a savory broth filling with turnips, potatoes, and carrots, topped with fluffy homemade biscuits.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Classic baked salmon timbales with olives, tarragon, and a tomato-tinted Mornay sauce. Retro custard-cup fish bakes that unmold neatly for a proper dinner party.

Sweet raisin sauce for ham or tongue made with brown sugar, currant jelly, apple cider vinegar, Worcestershire, cloves, and mace. Make-ahead friendly and ready in 20 minutes.

This is a fantastic recipe, tastes so great, it is one of the best meatloaf I have ever eaten.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Persian herb frittata loaded with spinach, parsley, dill, cilantro, and scallions baked until fluffy and golden for a protein-rich meal.

Deep fried whole turkey injected with a buttery Cajun-style marinade of garlic, onion, Worcestershire, taco sauce, and white wine. Crackling skin, juicy meat, bold Southern flavor in every bite.