7,153 pepper recipes

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

This sauce is excellent on chicken, lamb and fish!

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.

Low-calorie yogurt salad dressing with cucumber, fresh mint, and garlic. A creamy, tangy alternative to heavy dressings with just 6 ingredients and no oil needed.

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.

Potato broccoli casserole with thinly sliced potatoes baked in broccoli cheese soup until golden and tender. Just 5 ingredients for a creamy, hands-off side dish.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Simple flour-based chicken dipping batter with seasoned salt and baking powder for light crispiness. Dip and fry for a crunchy golden coating on any chicken piece.

Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

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.