10,000 black pepper recipes

Spicy Southwestern chili is real-deal Texas chili: chunks of sirloin browned and simmered low in tomato and beef stock with a deep, layered chile blend. No beans, plenty of heat, and big bold flavor for chiliheads.

A spicy dinner for those who can handle the fire, but enjoy the flavor. Warning..Don't try unless you know you can eat hot and spicy foods.

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Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

Paprika-rubbed chicken breasts seared golden and simmered with toasted rice, tomatoes, green beans, and turmeric in one skillet. A complete Spanish-style one-pan dinner in 45 minutes.

A quick and easy classic Asian flavored beef and broccoli with snow-pea stir-fry.

Louisiana crawfish pie packed with Creole-spiced crawfish tails, the holy trinity of onion, celery, and bell pepper, all baked in a flaky two-crust pastry. Cajun comfort food classic.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Creamy tuna and mushroom pasta sauce made lighter with evaporated skim milk, Parmesan, shallots, and fresh herbs. A quick pantry-friendly dinner that tastes far richer than it is.

Tender chicken breasts simmered in white wine and chicken broth with mushrooms, onion, and basil. A light, savory one-skillet dinner ready in about an hour.

Creamy chicken and rice casserole baked with three condensed soups (chicken, celery, mushroom), milk, and rice. Hands-off comfort food for busy weeknights.

Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.

Pureed Mexican lentil soup with green chili salsa, ham, garlic, and cornmeal for body. A thick, smoky bowl topped with sour cream and cilantro that's loaded with protein and fiber.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Mediterranean veggie burgers bind nutty millet with spinach, sun-dried tomatoes, feta, and basil into hearty homemade patties. A wholesome vegetarian burger packed with real Mediterranean flavor.