7,153 pepper recipes

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

A warm bacon and potato salad that makes an excellent side dish to any meal.

Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.

very healthy salad, different kinds of vegetables, good to choose!

A warm bacon dressing with Dijon mustard, fennel seed, honey, cider vinegar, and fresh orange juice whisked with olive oil. Smoky, tangy, and sweet all at once. Toss it over hearty greens while it's still hot.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

These eggplant rolls are from Apulia, the region that forms the heel of the Italian boot. They make a wonderful antipasto or a delicious luncheon dish. Serve at room temperature to enjoy their fullest flavor.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.