3,690 pepper butter recipes

Tender chicken simmers with cinnamon, nutmeg, and lemon juice in this classic Persian celery stew. Bright parsley and buttery sauteed celery make this Iranian khoresh-e karafs a fragrant weeknight dinner served over fluffy rice.

Microwave mac and cheese loaded with sharp cheddar, luncheon meat strips, and a buttered bread crumb topping. Stovetop-free comfort food that comes together in one casserole dish.

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.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Spicy coconut peanut sauce with garlic, lime, and chili peppers ready in just 15 minutes. Drizzle over grilled chicken, fish, or lamb, or use as a bold vegetable dip for your next party spread.

A cozy turkey and biscuit bake: leftover turkey in a creamy sauce with peppers, mushrooms and spinach, ringed with homemade garlic biscuits and baked golden. A holiday leftover rescue.

Millionaire stuffed shrimp: butterflied jumbo shrimp topped with a lump crabmeat stuffing, then baked and broiled until golden. Southern coastal restaurant classic worth its name.

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

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.

Best red snapper Veracruz bakes flaky pan-seared snapper under a tangy tomato sauce loaded with green olives, capers, peppers and a whisper of cinnamon. The classic coastal Mexican pescado a la Veracruzana.

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.

Creamy potato soup made from scratch with boiled potatoes, scalded milk, butter, and a touch of celery salt and cayenne. Old-fashioned, smooth, and warming on a cold night.

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.

Creamy curried ham and turkey in a roux-based sauce served over toast or biscuits. Freezer-friendly comfort food that reheats beautifully from frozen in one hour.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.