1,107 pepper butter recipes

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!

Cheesy scalloped potatoes with hash browns, cream of mushroom soup, peppers, and pimentos, topped with crunchy cheese cracker crumbs. One-dish comfort at its finest.

A succulent chicken dish made with green bell peppers, fresh mushrooms and a dash of cayenne pepper which is fitting to feed a King.

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

Pan-fried cod or snapper coated in grated Parmesan cheese with a lemon-Worcestershire kick, finished in the oven. A crispy, golden fish dinner ready in 35 minutes.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.