10,000 pepper recipes

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.

A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.

Spicy stuffed meatloaf with a hidden middle layer of jalapenos and melted Monterey Jack, finished with a pour of spicy tomato sauce. Beef and pork blend for richer texture.

Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.

Black and white bean salad tossed with sauteed red onions, red wine vinegar, bell peppers, and garlic. A tangy, high-fiber side dish that comes together in 30 minutes.

Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

Cajun-spiced baked chicken smothered in a sticky orange-honey sauce with bell peppers, celery, and a kick of hot sauce. Low-calorie, big flavor, pure Louisiana soul.

Creamy Southwestern yellow squash simmered with corn, tomatoes, green chiles, and cumin, finished with cream cheese and a kick of Tabasco. A hearty, spiced vegetable side dish that's on the table in 45 minutes.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

Boneless pork loin stuffed with a sweet-hot pepper and ginger chutney, roasted with a smoky cumin-cayenne barbecue sauce. A bold, flavor-packed centerpiece for any dinner table.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.