10,000 pepper recipes

Cannelloni stuffed with crawfish, crab, Italian sausage, and a four-cheese ricotta blend, baked under a slow-simmered tomato sauce with jalapeños. Where Cajun meets Italian and everybody wins.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

This savory chicken dish is made with mushrooms, asparagus and a bit of marsala wine.

Tuna and watercress tea sandwiches blend canned tuna with butter, peppery watercress, and lemon juice in the food processor for a smooth spread. Cut into triangles for a high-tea-style appetizer or party tray.

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. They used to be made fresh but due to the invention of the frozen fry, they are sent to the stores frozen and ready to cook.

A creamy and tasty topping that tastes amazing when served over fish.

Italian-style party meatballs with Parmesan and rolled oats simmered in a homemade tomato-oregano-basil sauce. Serve in a chafing dish for easy entertaining and cocktail parties.

Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

German lentil soup with sliced frankfurters, carrots, celery, and onions, finished with a splash of vinegar for tang. A filling one-pot soup ready in about an hour.

Fillets of Flounder in Lemon Parsley Butter recipe

Meaty ziti casserole with a lean blend of ground chuck and ground turkey, mushrooms, bell pepper, and a from-scratch tomato sauce baked under bubbling parmesan. A weeknight crowd-pleaser that lightens the classic without losing the meat-sauce flavor.