5,599 pepper recipes

Chili-bacon rub made with bacon drippings, chili powder, cayenne, garlic, and tomato paste. A smoky, spicy paste for chicken and barbecue. Five ingredients, five minutes.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

These apricot canapes are so easy to make, and they taste absolutely delicious. Slightly sour, a bit of sweet, nutty and peppery tastes are all in one bite. Just pick it up, and put in your mouth.

Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Fresh asparagus spears with a make-ahead orange and lime citrus cream sauce. Just 50 calories per serving, this elegant low-fat side dish is ready in 30 minutes and doubles as an impressive entertaining platter.

A simple pot roast recipe that is cooked to perfection without any hassle.

Barbecued Lamb Chops marinated in butter, dry white wine, and bouquet garni for hours, then grilled 30 minutes with frequent basting. Classic herb-kissed lamb chops that stay juicy and flavorful.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish.

Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.

Make your kids jump for joy with this scrumptious dish that's easy to make and perfect for lunch!