5,697 pepper recipes

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.

Roasted pork shoulder on sauerkraut with juniper berries, grated apples, white wine, and bay leaves. A hearty German-style pork and kraut dish with deep, rustic flavor.

Fast, simple recipe that adds a new look to burgers and the barbecue!

Jumbo pasta shells stuffed with ricotta, Parmesan, and egg, baked in a homemade basil tomato sauce and topped with melted mozzarella. Classic Italian comfort food.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Japanese gyoza pot stickers filled with ground beef, cabbage, mushrooms, ginger, and sesame oil. Pan-fried until crispy, then steam-finished. Served with a soy-chili sesame dipping sauce.

Microwaved artichokes transform into edible bowls filled with tangy yogurt-dill sauce and crowned with tender poached shrimp for an elegant appetizer that looks restaurant-fancy but cooks in 45 minutes.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Crispy Filipino lumpia Shanghai filled with seasoned pork and shrimp, water chestnuts, and green onions, wrapped in thin lumpia wrappers and deep fried golden.

Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Fork-tender slow cooker beef brisket smothered in a rich onion gravy thickened with butter and flour. Feeds a crowd of 16 with melt-in-your-mouth, deeply savory results.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

They are great for appetizer when you have guests to come over.