7,153 pepper recipes

Chickpea and spinach soup spices a creamy chickpea base with curry, cardamom, and nutmeg, then folds in tender wilted spinach. Vegetarian, lightly creamy from skim milk and a partial puree, ready in under an hour.

Orange-onion dressing with fresh orange juice, grated onion, honey, and mustard. A bright citrus vinaigrette that comes together in one jar with a quick shake.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

Pasta with Mizithra cheese tossed in garlic olive oil with Parmesan and fresh parsley. A simple Greek-Italian pasta side dish where two sharp cheeses and good olive oil do all the work.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

Dandelion Salad with Mustard Greens Vinaigrette recipe

A light, veggie-packed chicken soup with carrots, celery, zucchini, yellow squash, and rice, finished with fresh cilantro. Ranch-style comfort in 45 minutes.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

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

Jumbo shrimp marinated in brandy, garlic, and lemon then skewered with bok choy and broiled until charred and succulent. A show-stopping appetizer or light dinner ready in under an hour.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.