3,598 pepper recipes

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.

SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Very great orzo and toasted barsley, light and healthy.

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Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

Hearty sweet and savory stew with turnips, parsnips.

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.

This is a traditional potato salad that is made from scratch

Chicken thighs marinated overnight in honey, sesame seeds, lime, and warm spices like cinnamon, cumin, and ginger. Grilled or broiled until sticky and caramelized with a gentle kick of cayenne.

Crisp Thai cucumber salad (taeng kwa brio wan) with paper-thin slices in a sweet-sour vinegar dressing with red onion and chile flakes. A cool, refreshing side dish for any Thai meal.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.