3,803 pepper recipes

Peggy's corn chowder builds a roux right in bacon drippings, then layers in milk, creamed corn, and potatoes for a thick, smoky weeknight bowl. Add clams for a coastal twist.

Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.

Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.

Layered zucchini casserole with sour cream, cream of mushroom soup, and herb stuffing mix baked until bubbly and golden. A cozy, old-fashioned side dish that feeds 6 in under an hour.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

French onion soup gratinee slow-cooks sliced onions in butter, simmers in beef stock and white wine, then crowns each bowl with toasted French bread and Gruyere bubbled to golden under the broiler.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.

Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.

A simple, flavorful microwave twist on classic Lyonnaise potatoes, featuring thinly sliced potatoes cooked with onions, garlic, rosemary, and skim milk for a light, herby side dish. Ready in under 30 minutes.

Pureed summer squash soup with rosemary and chicken, sauteed in butter and blended smooth. Garnished with paper-thin raw squash slices.

Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Cream of mushroom soup with nearly two pounds of fresh mushrooms, dry sherry, thyme, milk, and heavy cream. Rich, chunky, and homemade in 40 minutes.

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.