7,153 pepper recipes

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.

Classic 7-layer Mexican dip with jalapeño bean dip, guacamole, seasoned sour cream, and cheddar. A no-cook party appetizer ready in 15 minutes. Serve with tortilla chips.

Three-bean lettuce wraps with chickpeas, black-eyed peas, and flageolet beans stir-fried in garlic herb dressing with red chili and chives. A quick vegetarian appetizer or light meal.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

Tomato rarebit with mature cheddar, Worcestershire sauce, and cayenne on toast with sliced tomato, grilled until golden and bubbling. A 10-minute British classic.

Hot tuna burgers stuff hamburger buns with tuna salad, diced American cheese, celery and onion, then bake them sealed in foil until the cheese melts. Vintage church-supper handheld dinner with built-in nostalgia.

Crispy potato latkes loaded with shredded carrots and zucchini, pan-fried golden on a hot griddle. Serve with applesauce or cranberry sauce for dipping. Makes 36 latkes.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.

This simple dish has such a compelling taste, you'll never have leftovers.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.