329 pepper kosher recipes

Herbed focaccia, a crisp Italian flatbread with a touch of cornmeal, brushed with warm garlic-herb olive oil and showered with kosher salt. Thin and crackly, it's made for open sandwiches and freezes well.

Authentic Cajun dirty rice, ground beef, pork, and chicken giblets slow-simmered with the holy trinity of onion, pepper, and celery, then finished with cream and rice. Deeply savory, and even better the next day.

A tasty family staple recipe that is easy to make and beats any jarred sauce.

Cheddar cheese and jalapeno peppers definitely make this corn bread a super star.

Golden-browned whole chicken pieces simmered with okra, fresh tomatoes, cumin, and white wine until fall-off-the-bone tender. A soulful one-pot stew that tastes even better the next day.

Hearty winter vegetable curry with butternut squash, turnips, carrots, chickpeas, and a garlic-ginger yogurt sauce. Warm, comforting, and ready in 50 minutes.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Buttermilk-soaked, double-dredged chicken fried steak with a peppery white gravy loaded with crispy bacon lardons and fresh thyme. Cast iron skillet cooking at its finest.

This is a tasty burritos, nutritional and healthy too.

If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)

They are great for appetizer when you have guests to come over.

Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.

Mediterranean portobello burgers pile grilled mushroom caps, feta, Kalamata olives, roasted red peppers, and greens onto crusty sourdough. A meatless vegetarian grill dinner ready in under 30 minutes.

Provencal-style vegetable stew with roasted peppers, salted eggplant, zucchini, and potatoes simmered in a pesto-spiked tomato broth. Topped with Parmesan, basil, and parsley.

Three-alarm chili for heat seekers: ground beef, kidney beans, tomatoes, and a full cup of red pepper flakes simmered two hours. Serve with cheddar, sour cream, and sweet onions.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.