3,689 pepper butter recipes

Easy pot-au-feu with lean pork, leeks, carrots, and mixed vegetables simmered in beef broth with thyme and marjoram. A simplified French one-pot dinner ready in 90 minutes.

Classic creamy succotash made in the microwave with buttery lima beans, sweet corn, pimentos, and half-and-half. A quick, no-fuss American side dish ready in 25 minutes.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

French onion soup with butter-sauteed onions in rich beef stock, topped with toasted bread and Parmesan baked until golden and bubbly.

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.

Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Salsa pesto blends fresh basil, garlic, and onion with butter, olive oil, Parmesan, and toasted pine nuts for a richer, creamier spin on classic Genovese pesto. Toss with pasta, spread on grilled bread, or spoon over roast chicken.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Stuffed baked trout over caraway potatoes: whole trout stuffed with bacon, peppers, tomato, and onion, then baked with cream over a sliced potato bed.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

Creamy New England fish chowder loaded with tender haddock, sweet corn, and buttery potatoes in a rich evaporated milk broth with hints of basil.

Grilled beef tenderloin topped with melted Menonita cheese, Cotija, and a smoky chipotle sauce made from fire-blistered Roma tomatoes. A Mexican-inspired steak with serious heat.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Sesame crunch chicken oven-fried with a cornflake and sesame seed coating, marinated first in evaporated milk and Worcestershire for juicy, golden, shatter-crisp skin.