7,153 pepper recipes

Grilled eggplant and portobello sandwich stacks smoky grilled eggplant and meaty mushrooms with a garlic-lemon mayo, arugula, and tomato on whole-wheat. A hearty, satisfying vegetarian sandwich.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Citrus wine chicken baked with orange juice, white wine, garlic, and Worcestershire sauce. A low-calorie skinless chicken dinner with a glossy pan sauce.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Pureed beet soup with sage, sauteed shallots, garlic, and white wine, finished with creme fraiche and a touch of maple syrup. Vinegar-soaked beets add tangy depth.

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.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.