10,000 pepper recipes

Southern fried chicken dipped in evaporated milk, shaken in a seasoned flour bag with paprika, then skillet-fried covered low and slow until crispy and golden.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

Pork tenderloin medallions with apples braised in apple cider and white wine with sage, thyme, and sweet red onion. A French-inspired one-skillet dinner with a reduced cider pan sauce.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Pineapple beef marinade with pineapple juice, soy sauce, dark brown sugar, garlic, ginger, and cayenne. A sweet-savory tropical marinade that tenderizes and flavors steaks and roasts.

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

Hot cheese dip with minced clams, sharp cheddar spread, green peppers, and hot sauce. Made in the microwave in 5 minutes flat. Serve with corn chips.

Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.

Marinated beef tenderloin with red wine, soy sauce, and garlic slivers. Roasted to juicy medium-rare, this is the centerpiece that earns you a standing ovation at dinner.

Broiled lime shrimp with cilantro, jalapeño, and a zippy lime-garlic dressing. Served cool over cucumber slices for a bright low-fat appetizer or light lunch.

Pat's Shrimp Creole with a two-stage sauce: the first vegetables simmer into the tomato base for 45 minutes then get strained out, and fresh aromatics with brown sugar finish the dish. Serves 8 over rice.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.