743 pepper butter recipes

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Mushroom spaghetti in a garlic-butter sauce loosened with a splash of dry red wine, tossed with thin spaghetti and a shower of Parmesan. A simple meatless pasta that comes together fast.

Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Punjabi masala brinjals: eggplants scored and stuffed with cumin, pomegranate seeds, garam masala, and turmeric, then braised in a spiced tomato-ginger sauce until tender.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Indonesian nasi goreng with pork, chicken, shrimp, fresh chilies, soy sauce, and a sliced thin omelette on top. The classic Indonesian fried rice served with shrimp crackers for crunch.

Mac and cheese for grown-ups with Fontina, Gruyere, Emmentaler, sherry, cream, and thyme in a chicken stock bechamel, topped with Parmesan bread crumbs and baked golden.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.