10,000 pepper recipes

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Light creamy clam chowder with turkey bacon, no cream and no flour. Self-thickening from blended potatoes for a healthier New England-style chowder.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Baked seafood tortillas stuffed with crab, Monterey Jack, and parsley in a creamy white sauce with a hint of cayenne. Bubbly, cheesy, and ready in just over an hour.

Cajun-spiced pork ribs boiled tender then grilled with a fiery ketchup glaze of cayenne, chili powder, and garlic. Adjust the heat to your liking.

Cajun-style crab boil with live blue crabs, corn on the cob, red potatoes, and tri-color peppers. A one-pot Southern seafood feast ready in 30 minutes that serves 4.

A quick 25-minute chicken stir-fry loaded with zucchini, bell pepper, tomatoes, and Italian seasoning. Crisp veggies, tender chicken cubes, one skillet, zero leftovers.

Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

A good spring dinner selection, light and healthy.