The sweetness of strawberries, tang of vinegar and heat of pepper create a perfectly balanced preserve to enjoy with cheese and crackers.
You can make these burgers with ground chicken, turkey, veal, pork or beef. Top with lettuce, Golden Onions or thickly sliced sweet onion rings and pickled hot peppers. Serve on slices of focaccia bread or flat Portuguese buns.
The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
There are as many variations of this chunky soup as there are kitchens in Jamaica. You may want to add more or less hot pepper sauce depending on your tolerance.
A nutty pecan flavour melds tastefully with smoky peppers in this slightly chunky sauce. Toss it with pasta or use it to top bread, baked potatoes, chicken breasts or fish.
Flaky halibut and colourful sweet peppers make a stunning and delicious salute to British Columbia.
Jennifer Mackenzie's combination of white rice, wild rice and pepper makes for a colourful visual effect as well as a great texture contrast.
Roasted peppers will wait patiently in the pantry so that you can whiz up a sauce in seconds. Spinach adds a hint of colour and a dose of folate to boot. If you like, sprinkle with Parmesan.
A great source of iron, this beef salad pairs spicy jerk seasonings with sweet grilled peppers. Leftovers taste great for lunch the next day.
The mellow flavour of roasted garlic marries well with Brie. A garnishing sprinkle of red pepper adds vivid colour.
