7,013 pepper recipes

Sem Pullao with green beans, basmati rice, mustard seeds, cumin, and turmeric cooked in one pot. A fragrant Indian vegetarian side dish ready in 40 minutes.

Spicy Korean kimchi: napa cabbage salt-brined overnight then fermented two days with garlic, ginger, green chilies, and scallions. A simplified home kimchi you can start tonight.

Turkey meatloaf with sun-dried tomatoes, Italian herbs, and egg whites instead of whole eggs. Sauteed aromatics cooked into the mix give this lighter meatloaf deep, savory flavor.

Classic homemade hummus with chickpeas, tahini, lemon juice, garlic, parsley, and scallions, blended thick and creamy. Vegan Middle Eastern dip ready in 15 minutes.

Massaman curry paste: a homemade Thai-Muslim spice blend of dried chiles, lemongrass, galangal, shallots, and warm Indian-influenced spices. The flavor base for the country's most aromatic curry.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

A quick Indian chickpea curry with a blended paste of ginger, garlic, cumin, and dried chilies simmered with tomatoes and warming spices. Vegan, 30 minutes, deeply fragrant.

Classic Italian minestrone loaded with great northern beans, spinach, cabbage, zucchini, potatoes, tomatoes, and elbow macaroni in a herb-scented broth. The ultimate hearty vegetable soup.

Turn on the oven and get ready to make succulent pork chops your whole family will enjoy.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Kansas City baked beans: navy beans baked low with bacon, bell peppers, barbecue sauce, molasses, and apple cider. Sweet, tangy, and smoky KC-style beans built for BBQ plates.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.

Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.