10,000 pepper recipes

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

Baked chicken glazed with an orange juice, butter, cinnamon, and ginger sauce. Brushed repeatedly while baking for a golden, citrus-spiced finish.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Golden cream potato soup with Velveeta cheese melted into a thick, velvety base of diced potatoes, celery, onion, and milk. A rich, creamy comfort soup ready in 30 minutes.

Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Corn quiche with cheese cracker crust skips the pastry entirely. Crushed cheese crackers form a buttery, savory base for a thick milk-and-egg custard packed with sweet corn kernels.

Italian sausage pizza on a hot roll mix crust with browned sausage, peppers, onions, mushrooms, and Monterey Jack cheese. Homemade sheet pan pizza in an hour.

Jalapeño corn chowder with sweet summer corn, pickled peppers, and crumbled feta. A fast, creamy 30-minute soup with real heat and fresh bell pepper crunch.

Spinach dip in a bread bowl with cream cheese, water chestnuts, nutmeg, and cayenne. Hollow out a round loaf, fill it up, and rip bread to scoop.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.

If you don't trust the oven, then use the crockpot to make this succulent dish which is perfect for the Thanksgiving holidays!

Delmonico potatoes baked in butter, scalded milk, and Swiss cheese with garlic and white pepper. Classic steakhouse-style gratin with a browned cheesy crust over tender, creamy slices.

Slow cooker Cajun jambalaya with chicken, smoked sausage, and shrimp simmered with the holy trinity of pepper, onion, and celery. Hands-off Louisiana comfort food in a single pot.