5,697 pepper recipes

Loin of veal braised in butter with mushrooms, tomatoes, and marjoram, finished with a truffle sauce made by soaking chopped truffles in cognac for 1-2 hours. Serves 8.

Microwave fish fillets with curry powder, cayenne, lemon juice, and butter in under 5 minutes. A fast, no-fuss way to cook flaky, seasoned fish on a busy weeknight.

Chicken breasts stuffed with green chiles, cheddar, and Monterey Jack, rolled in crushed tortilla chips and baked until crunchy. Serve with sour cream and taco sauce for a Tex-Mex feast.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Old-fashioned skillet hamburgers seasoned with dry mustard, paprika, Worcestershire, and lemon juice, topped with butter and a quick pan sauce. Diner-style and bunless.

Hungarian baked chicken with paprika-browned breasts layered over cabbage, sliced apples, and onions, finished with melted Swiss cheese. Sweet, savory, and hearty.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.

Coconut prawn curry with turmeric-rubbed shrimp simmered in a thick, spiced coconut gravy with cumin, garlic, ginger, and red pepper flakes.

Rosemary hash browns with soft scrambled eggs make a diner-style breakfast plate, with golden potatoes scented with rosemary and onion alongside creamy, just-set eggs. A hearty morning from one skillet.

Persian-style lamb ragout braised in pomegranate juice with ground walnuts, turmeric, and cardamom. Tart, earthy, and deeply fragrant with a silky walnut-thickened sauce.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

A Jellie of Fyshe: a medieval-style aspic of cod, scallops, and shrimp suspended in a clear gelatin set with white wine, ginger, and vinegar. The historic seafood starter for special occasions.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.