3,690 pepper butter recipes

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Hallacas are Venezuela's Christmas tamales: beef, pork, chickpeas, olives, raisins, and capers wrapped in cornmeal dough and banana leaves, then boiled. Holiday tradition in every bite.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.

Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn't be easier.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Cream cheese and leek soup blended silky smooth with sour cream, chicken broth, and butter-softened vegetables. A rich, velvety soup that comes together in under 45 minutes.

Noodle pie layered with ham, sour cream, onion, and butter in a double-crust pastry shell. An old-school savory pie that works hot or cold.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!

Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.