3,690 pepper butter recipes

Jo Mazzotti casserole, a hearty baked noodle dish of ground pork, onions, and mushrooms in a rich tomato sauce with cubes of sharp cheddar melted through. An old-school Midwestern crowd-pleaser.

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Fillets of Flounder in Lemon Parsley Butter recipe

Foil-wrapped round steak slow-baked with butter, Worcestershire, onions, red pepper, carrots, and celery. A hands-off one-pan dinner that steams the beef fork-tender in its own juices.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.

Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.

Microwave chicken gravy with mushrooms, made with schmaltz and butter for deep flavor. Smooth, rich, and ready in 15 minutes with no stovetop babysitting needed.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.

Pit barbecue sauce with butter, ketchup, vinegar, Worcestershire, hot sauce, and garlic. A tangy, buttery no-cook mop sauce that makes two quarts and needs no refrigeration.

Grilled napalm shrimp skewers marinated in a blended habanero-cayenne butter sauce with cumin, brown sugar, and Worcestershire. Seriously spicy grilled shrimp for heat seekers.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Slow-cooker chicken with orange juice concentrate, cinnamon, cloves, halved grapes, and toasted almonds. The Spanish Mission-style sweet-savory braise with hot sauce kick.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.

Shrimp stroganoff with mushrooms, green peppers, and sour cream in a rich bouillon-flour sauce, served over egg noodles. A seafood twist on the classic, ready in 40 minutes.