1,153 telling recipes

Crispy-skinned red snapper seared until the skin shatters, served over a light stew of new potatoes, summer squash, and zucchini in a white wine, lemon, and tarragon broth. A healthy Mediterranean-style fish dinner.

A bold Latin-style sauce with green peppers, pimentos, canned tomatoes, and warm spices like cumin, oregano, and thyme. Built for spooning over shredded beef, rice, or stuffed into arepas.

Pan-seared steak pizzaiola tops rib-eyes with a garlicky Italian tomato sauce punched up with oregano, fennel seed, and red pepper. One skillet, weeknight-fast, full-flavored.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.

Overnight breakfast casserole that transforms slider-style cheeseburgers into a savory egg bake with taco cheese, onions, and green peppers. Assemble at night, bake in the morning.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.

Vegetable beef rolls stuffed with shredded carrot, celery, and green pepper, wrapped in bacon and grilled with Italian dressing marinade. Old-school cookout main with built-in side veggies.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

L'Hootz F'Tadjeen is a North African fish tagine with saffron, potatoes, carrots, and tomatoes layered and simmered in olive oil. A one-pot Sephardic-style fish stew finished with lemon juice and pimento.

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.