10,000 pepper recipes

Smoky, flame-kissed whiskey BBQ sauce with molasses, brown sugar, and a splash of hot sauce. Sauteed in scotch then flambeed for deep, complex flavor that only gets better with age.

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.

A set-it-and-forget-it slow cooker clam casserole with eggs, butter, crushed saltines, and minced onion and pepper. Mix everything in one bowl, pour into the Crock-Pot, and walk away for 6 hours.

Home-made hot wings tossed in a two-ingredient buffalo sauce of melted butter and hot pepper sauce. Deep-fry for crispy or oven-bake for easy cleanup. Just 3 ingredients total.

Rice, thick-sliced celery, and onion baked together in herbed vegetable broth until tender and fragrant with marjoram. Five ingredients, one dish, 40 minutes. A vegan side or light main that proves simple can be seriously satisfying.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Traditional Canadian tourtière with seasoned ground pork, mashed potatoes, nutmeg, and allspice in a flaky double crust. Makes two pies. A Québécois holiday classic.

Easy calzones made with crescent roll dough stuffed with Italian sausage, mushrooms, peppers, and melted mozzarella. These pizza pockets are family-friendly and ready in an hour.

Jo Mazzotti casserole, a hearty baked noodle dish of ground pork, onions, and mushrooms in a rich tomato sauce with cubes of sharp cheddar melted through. An old-school Midwestern crowd-pleaser.

Elegant asparagus cooked in its own concentrated buttery juices with just salt and pepper. A simple French-inspired side dish that lets fresh asparagus shine in under 30 minutes.

Pulled pork BBQ with a from-scratch sauce of ketchup, horseradish, brown sugar, and Worcestershire, simmered low for hours. A tangy, old-school barbecue with real bite.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Soft Shell Crabs in Black Bean and Chili Sauce recipe

Breakfast quiche with a crispy hash brown crust filled with ham, sharp cheddar, green peppers, and eggs in a creamy chicken soup base. No pastry crust needed.