3,081 pepper recipes

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Vegan garlicky chili made with TVP (texturized vegetable protein) instead of ground beef. Five cloves of garlic, two ounces of chili powder, and masa for thickening deliver hearty, meaty character.

Creamed lima beans and corn baked in a homemade white sauce with Parmesan cheese. A comforting vegetable casserole side dish that's bubbly in 30 minutes.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Joyce's Indonesian fried rice (nasi goreng): the classic Southeast Asian fried rice with shrimp paste, tamarind, and ketjap manis, loaded with shrimp, chicken, and barbecued pork. Dinner for four in 45 minutes.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Velvety puréed spinach soup loaded with fresh basil, dill, and russet potatoes for body. Naturally low-fat and dairy-free, this herb-forward bowl serves a crowd in under an hour.

Seafood gumbo loaded with shrimp, crab, and five pounds of okra smothered with tomatoes, garlic, and hot sauce. An authentic okra-thickened Cajun gumbo, no roux needed.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

Mediterranean beef casserole layered with brown rice, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce topped with Parmesan. A great way to use leftover beef.

Toasted pine nuts, briny capers, and sliced black olives toss with garlic-infused butter and olive oil for a quick Mediterranean pasta that's ready in 25 minutes.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.