4,943 tell recipes

A simple and easy-to-prepare main dish pasta featuring a cooked red pepper sauce that coats the robust and hearty rigatoni pasta topped with olives.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Cornbread stuffing loaded with browned sausage, pink shrimp, red bell pepper, and celery, spiked with cayenne. A Cajun holiday side dish that steals the show from the turkey.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

Creamy French-style chicken soup with diced vegetables, rice, and half-and-half finished with a silky roux. Classic Chicken a la Reine is elegant comfort in a bowl.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.