1,107 pepper butter recipes

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Grilled Japanese eggplants: smoky grilled baby eggplants served with roasted red peppers, warm herbed goat cheese medallions, and candied spiced walnuts. A stunning composed salad that looks restaurant-plated.

German baked spinach with Emmentaler cheese, sauteed in butter with onion and garlic, seasoned with nutmeg and paprika. A bubbly, cheesy vegetable gratin from the German kitchen.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Hot, creamy crabmeat dip with melted cream cheese, butter, garlic, and a dash of hot sauce. Just 5 ingredients and 25 minutes for the ultimate warm party dip.

Minced oysters baked with eggs, cracker crumbs, celery seed, and butter until golden brown. A classic Southern oyster casserole from a quart of fresh oysters.

Chile-rubbed sirloin steaks served on grilled French bread slathered with olive-cilantro butter. A Southwestern-style open-faced steak that comes together in 30 minutes.

Vegetable baked fish sandwiches a fillet between layers of sliced zucchini, peppers, tomato, and onion, baked together so the vegetables steam the fish into flaky tenderness.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Lobster or shrimp fra diavolo in a spicy tomato sauce with red wine, hot peppers, garlic, and fresh herbs, tossed with pasta. Italian-American seafood at its boldest.

They are a favorite among the Polish for their rich and interesting flavor.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.