3,689 pepper butter recipes

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.

Salmon croquettes with remoulade sauce: pantry-friendly canned salmon patties bound with mayo, mustard, tarragon, and cracker crumbs, then pan-fried golden and served with carrot slaw and tangy remoulade.

Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Slow cooker vegetable fettuccine with zucchini, broccoli, mushrooms, and carrots tossed in a creamy Parmesan-mozzarella sauce. A vegetarian crockpot pasta that does the work while you're out.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Tender lamb braised in saffron-infused cream sauce with black cardamom, cinnamon, cloves, and rose water. This authentic Shahi Korma is a Mughlai masterpiece finished with golden fried almonds.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.

Garlic shrimp linguine with rosemary, oregano, and a touch of cayenne. Eight cloves of garlic, lemon-spiked olive oil, fresh spinach and tomato, finished with parmesan.

Salmagundi casserole with chili-spiced meatballs baked over a three-bean base of baked beans, kidney beans, and limas in a sweet molasses and brown sugar sauce.

Greek-style turkey stuffing with three meats, chestnuts, pine nuts, and white raisins simmered in red wine and tomato paste. A meat-forward holiday stuffing with rice instead of bread cubes.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.