Crisp, golden appetizer cups look like little bird nests. Use them as a base for any number of toppings, such as smoked salmon and cream cheese, or red pepper jelly or goat cheese and roasted red peppers.
A quick, tasty grilled chicken sandwich layered with in-season zucchini and peppers.
Korean coarse red pepper powder provides not only flavour but also vibrant colour. If you substitute hot pepper flakes for the Korean powder, add 1-1/4 tsp more sea salt and 2-1/2 tsp more vinegar.
Hot pepper flakes add a touch of heat to this creamy, velvety soup. Using good-quality canned tomatoes makes a world of difference in flavour, as cheaper ones can impart a tinny, acidic taste. Since tomatoes are the main event in this dish, they're worth the splurge.
A trio of Mexican flavours – vanilla, cinnamon and pepper – accents these delicious cookies.
Cinnamon, gingerroot, cloves and pepper make chicken come alive in this simple recipe.
This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.
Try this ranch-inspired blend with Boston lettuce, sweet onion and red peppers.
Allspice gives this Caribbean barbecued chicken its unique flavour and hot pepper its heat.
Mayonnaise, chives, mustard and pepper combine to create a zesty dipping sauce for lobster.
