5,699 pepper recipes

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

Traddtional cheesecake, on Festival Days, always do it for whole family! They all love it!

I used two cups of chicken broth, and 1 cup of water, still nice!

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

Herb-crusted beef brisket rubbed with rosemary and thyme, braised with onion, carrots, and celery until fork-tender, then sliced thin and layered in barbecue sauce. Feeds 12 hungry folks.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

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.

Thai-style stir-fried chicken with aromatic lemongrass, roasted cashews, and fiery chilies in a savory oyster-fish sauce glaze. Quick weeknight cooking with bold Southeast Asian flavors.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Favourite Moroccan Chicken with Preserved Lemons recipe

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.

Oven-baked chicken wings coated in grated Parmesan and Italian herbs. Shake-and-bake style that's crispy, cheesy, and perfect for game day without the deep fryer.

This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways - made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies - whatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper.

Ground beef and onion layered between flaky buttermilk biscuit dough with sour cream and sharp cheddar, baked until golden. A cozy one-pan supper casserole the whole family will love.