10,000 pepper recipes

Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.

This creamy SPAM a la King turns a can of SPAM into a rich, velvety stovetop dinner with mushrooms, green peppers, and pimiento in a buttery cream sauce. Serve over puff pastry shells, rice, or toast for a quick comfort meal.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Try something different this summer with this dish that is sure to make everyone forget about the barbecue.

Twice-baked Idaho potatoes stuffed with sauteed onions, green peppers, butter, milk, paprika, and melted cheddar. Rustic, hearty, and piled high in the shell.

Ancient Roman casserole from Apicius layered with homemade crepes, sauced meat or fish in white and sweet wine, pine nuts, and cracked pepper. A taste of history you can actually cook.