10,000 pepper recipes

Make your own cajun style vinegar by using this simple recipe.

Louisiana seafood gumbo with shrimp, oysters, crab, okra, and a dark roux served over rice with file powder. An authentic Cajun stew loaded with Gulf seafood and smothered okra.

High-heat roast chicken stuffed with lemon and garlic, cooked at 500F for crackling skin and juicy meat. A dead-simple pan sauce finishes the deal. Just 5 ingredients.

Zesty homemade cocktail sauce with chili sauce, fresh lemon juice, horseradish, and a splash of hot sauce. No cooking required, just stir, chill, and dip.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

Buttery angel hair pasta tossed with crisp-tender broccoli, golden fried elephant garlic, red pepper flakes, and Parmesan. A quick weeknight pasta that's ready in 30 minutes.

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

Light, fluffy French dumplings enriched with butter and egg, seasoned with nutmeg. Traditional Alsatian spaetzle-style dumplings for soup or broth.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Quick pasta with fresh garden vegetables, herbs and shaved cheese. Simple 15-minute Italian-style penne dinner showcasing summer produce.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.

Pancetta stuffed flounder baked with a crispy pancetta and bread stuffing, served over buttered new potatoes with hollandaise. An elegant dinner party fish dish ready in about an hour.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Instead of trying to make dill pickles this summer, try this tasty recipe that can accompany any meal.