5,699 pepper recipes

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

Fresh garlic and cilantro sauce with jalapeno, lime juice, and extra-virgin olive oil. A bright, no-cook topping for grilled fish that comes together in 10 minutes.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Spinach and radicchio salad with sliced mushrooms, red pepper, black olives, and Parmesan in a red wine vinegar and lemon dressing. A crisp, bitter-sweet Italian-style side.

A warming Chinese winter soup with mushrooms, spinach, and silky tofu in a tangy sesame-soy broth spiked with hot pepper oil. Vegan, cozy, and ready in 40 minutes.

Creamy shrimp and egg noodle casserole baked with mushroom soup, cheddar cheese, yogurt, and fresh dill. Whole shrimp arranged on top for a gorgeous presentation.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

Crispy crab and shrimp cakes crusted in crushed potato chips, spiked with Dijon, horseradish, and hot sauce. Golden, crunchy, and on the table in 20 minutes flat.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.