5,239 pepper sauce recipes

Tofu veggie burgers with rolled oats, wheat germ, soy sauce, and Italian herbs. A simple meatless burger patty that holds together and bakes on a sheet pan.

Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

A hearty Tex-Mex beef and tortilla casserole: browned ground beef in a creamy green chile and picante sauce, layered with torn tortillas and plenty of cheddar, then baked bubbly.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

If you're in a rush, slow down to try this succulent dish made with green chili peppers, almonds and avocado slices.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

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A cheesy chicken sandwich with bacon and avocados. Perfect for company brunch.

Greek-style shrimp and feta tossed with fettuccine in a lemony tomato sauce with fresh basil, dill, and parsley. Serve it warm or chilled for a no-cook summer pasta.

Polish noodles with browned butter, cubed ham, sour cream, and ripe tomatoes simmered in a Dutch oven. A hearty one-pot pasta dish ready in 40 minutes.

Thai-style fried noodles are a vegetarian wok dish: al dente noodles stir-fried with garlic, crushed peanuts, pickled radish, diced tofu, and chili flakes. A simpler, pantry-friendly cousin of pad thai.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Hot spicy bean curd stir-fried with salted black beans, green chili, garlic, and soy sauce in a savory thickened sauce. A quick vegetarian Chinese tofu dish over noodles or rice.

A Tibetan style sauce for momos (Tibetan dumplings).