10,000 pepper recipes

Smooth, creamy avocado and raisin dip blended with lime juice in just 5 minutes. The raisins add a sweet chewiness that makes this a surprising twist on guacamole. Scoop it up with chips, crackers, or raw veggies.

Homemade smoked turkey sausage stuffed into natural casings with potato, paprika, sage, red pepper flakes and a touch of nutmeg. Ground, stuffed and smoked for 4 hours of real pit flavor.

A tradition in my household. Every year we make a batch of this chutney.

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Fresh pear salsa with tomatoes, green pepper, oregano, basil, and a kick of hot sauce. A sweet-savory fruit salsa ready in 20 minutes that pairs with chips, fish, or grilled chicken.

Pork chops with stuffing, a one-pan skillet dinner of browned pork chops topped with apple-bread stuffing and braised until tender. Classic comfort food for two.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

Tender beef chuck simmers low and slow with jalapeños, cumin, and chili powder in this bold Texas-style red chili. No beans, just pure meaty, spicy comfort in a bowl.

Sauteed sea scallops with feta and mozzarella, bell peppers, jalapenos, and white wine. A cheesy, spicy skillet seafood dish served over rice.

Savory crustless eggplant quiche loaded with tomatoes, mushrooms, Italian herbs, and two cheeses. A hearty vegetarian main dish that's lighter than it looks.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.