7,013 pepper recipes

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

Sweet and sour pasta salad with kamut spirals, kidney and black beans, red pepper, scallions, and basil. A protein-packed vegan picnic salad that holds up beautifully for make-ahead lunches.

A lighter twist on classic chili using ground veal simmered with tomatoes, kidney beans, jalapeno, and a blend of chili powder, basil, and oregano. This easy ground veal chili recipe is ready in 45 minutes and finishes with white wine and fresh lemon juice.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Homemade barbecue sauce with tomato juice, vinegar, Worcestershire, dry mustard, paprika, and cayenne. Simmers in 15 minutes. Enough to coat 3 pounds of ribs. A family original.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Smoky eggplant soup with fire-charred eggplant, tomatoes, onion, garlic, fresh basil and oregano, simmered with chicken stock and finished with grated Parmesan. Deep Mediterranean flavor, rustic elegance.

Roasting is one of the best way to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.

Tangy pico de gallo with a tropical twist, ripe Roma tomatoes, white onion, jalapeno, and cilantro brightened with sweet mango and creamy avocado. A fresh, no-cook salsa that doubles as a condiment.

Rigatoni tossed with a quick garlic-tomato sauce, oregano, fresh parsley, and a generous shower of grated parmigiano-reggiano. A weeknight pasta that comes together in 25 minutes.

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.