10,000 pepper recipes

The salty and savory pasta matches perfectly with the sweet, Asian flavors of the shrimps.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

This easy crescent roll vegetable pizza is a favorite go-to for potlucks, showers, or wherever there's a hungry crowd. Use leftover veggies or your lastest garden harvest for toppings.

Chili N'Awlins is a New Orleans-style beef and pork chili with green chiles, oregano, and a Cajun edge. Topped with corn chips, sharp cheddar, and shredded lettuce for a hearty crowd-feeder.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

If you just need a quick dinner, this scrumptious salad is the perfect dish for you!

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.

Look for sweet potato noodles in Asian or Korean grocery stories, or use soba noodles or even spaghetti works too. The dish is super easy to prepare, and it tastes delicious. If you are a big fan on Asian flavor, such as sesame oil, sesame seeds, and soy sauce, etc, you will not be able to resist this mouth-watering Japchae.

A delicious way to prepare pasta. Broccoli, carrots and cilantro brighten up the whole dish, and sesame sauce adds the delicious ceaminess and nuttiness, and all the yummy Asian flavor. It's an easy dish that's packed with flavors. Serve it as a side dish or a simply tasty main dish.

This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.

During the fall and winter I make homemade soup once a week. I’ve got dozens of delicious soup recipes, but the Pizza Soup was the favorite of our sons, Keith and Mark. It’s really easy to make. I apologize for the inexact quantities, but this is another recipe that I’ve never written down…and haven’t made it since last winter! I’ve given the basic recipe, but don’t be afraid to add other items you enjoy on your pizza…including a dash of red pepper sauce!

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!