126 pepper kosher recipes

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Nothing says comfort food like grandma's cookin'. I have simplified the process with canned beans but feel free to use a comparable amount of fresh. I also replaced the lard in Grandma's recipe with (marginally more healthy) butter.

Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.

Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

Rack of lamb coated in coarse-grain mustard and rosemary, crusted with cracker crumbs, and roasted hot and fast. Looks like a showstopper, takes 30 minutes flat.

Homemade hot Italian sausage made from scratch: pork and fat ground with fennel seeds, paprika and a fiery hit of red pepper flakes. Control the heat and salt yourself, then stuff into links.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.

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.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.