7,154 pepper recipes

A quick and easy side dish that's made with vegetables, coconut and kozhambhu powder.

A scrumptious side dish that is made with zucchini, corn and black beans.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Tangy sour cream coleslaw with shredded cabbage, vinegar, and just a touch of mayo. Creamy, crunchy, and ready in 15 minutes flat. The go-to side for BBQ, pulled pork, and fried chicken.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

This is really a nice baked brie, especially with jalapeno. Big hit!

This simple side works with various meat main dishes.