10,000 pepper recipes

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Make this basic casserole in the convenience of your home by using this easy to follow crockpot recipe.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

This succulent Eastern dish has a unique spicy taste that will have you begging for a second helping.

Louisiana-style baked beans dressed up with sauteed onion, green pepper, ham, honey and brown sugar, with a Worcestershire-and-hot-sauce kick. A 30-minute Creole spin on canned pork and beans.

Italian-style grits casserole layered with hot sausage, ground beef, pizza sauce, green peppers, onion, and melted cheddar. A Southern-Italian comfort food mashup.

Littleneck clams steamed open in white wine with leeks, garlic, and cream, finished with a splash of Ricard for an anise-kissed French bistro soup. Ready in 30 minutes.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Refreshingly easy chilled beet soup recipe with fresh beets, lemon, and sour cream garnish. Perfect for hot summer days: no-stove cooking, beginner-friendly microwave method for "simple cold beet soup recipes," "healthy vegetarian summer soups," and "quick no-cook beet borscht alternatives."

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Broiled cod fillets topped with a puffy, golden cheese sauce made from sharp cheddar, mayonnaise, and whipped egg whites. A retro seafood showstopper that's surprisingly simple to pull off.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.