7,013 pepper recipes

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Summer risotto loaded with chicken, prosciutto, mushrooms, peas, sweet peppers, and tomatoes, finished with Romano cheese. A one-pot Italian rice dinner ready in 30 minutes with fresh seasonal flavors.

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

Fresh wilted spinach tossed with caramelized onions, nutmeg, and thyme for a low-calorie side dish ready in 30 minutes. Diabetic-friendly and naturally light at just 55 calories per serving.

Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Mussel and tomato soup: a quick four-ingredient Italian-style seafood soup with garlic, olive oil, plum tomatoes, and fresh mussels. Ready in 40 minutes for a light appetizer or main.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.