7,154 pepper recipes

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.

Carrot and apple soup with marjoram: a silky pureed soup built on slow-softened carrots, apples, and onions, finished with fragrant marjoram. Naturally sweet, dairy-free, and ready for a crusty bread dunk.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Strawberry mozzarella salad with romaine, balsamic vinaigrette, and fresh basil ribbons. A summery riff on caprese that trades tomatoes for ripe berries and comes together in 10 minutes.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Pork chops Nicoise braised in a Provencal-style sauce of fresh tomatoes, garlic, basil, green pepper, and black olives. A one-skillet French-inspired dinner served over rice.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Tropical fruit salad with honeydew, papaya, strawberries, and pineapple tossed in a sweet-spicy jalapeño citrus dressing. Bright, juicy, and ready in 15 minutes.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.

Vegan pinto bean loaf with mashed beans, tomato sauce, oats, and breadcrumbs topped with ketchup or BBQ sauce. A hearty, high-protein plant-based meatloaf alternative.

Stir-fried scallops with snow peas in a light miso and garlic sauce thickened with arrowroot. A quick, clean-flavored seafood stir-fry ready in 15 minutes.