1,107 pepper butter recipes

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Indonesian-style crispy fried tempeh tossed with caramelized onions, garlic, chili pepper, sweet soy sauce, and brown sugar. Crunchy, sweet, spicy, and ready in 25 minutes.

Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.

Hearty Tex-Mex beef casserole loaded with creamed corn, green chilies, and tomatoes under a crunchy cheddar cracker topping. One dish, big bold Southwest flavor.

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.

Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Creamy bay scallop stew with shallots, white wine, heavy cream, whole milk, and snipped chives. A velvety, New England-style seafood stew that's pure coastal comfort in 30 minutes.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

An Italian Piedmontese braise: beef marinated overnight in Barolo wine with bay leaves and thyme, then slow-simmered with mushrooms, carrots, and onions until fork-tender. Old-world elegance in every slice.

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Smoky Southern catfish pate blended with cream cheese, butter, red wine, garlic, and lemon. A silky, no-cook spread served chilled on toast fingers with a squeeze of fresh lemon.

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