10,000 pepper recipes

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Cajun deviled eggs get their kick from cayenne folded into a creamy Dijon-mayo yolk filling. A gentle off-heat boil keeps the whites tender and the yolks free of that gray-green ring.

Spice up your life with this scrumptious baked chicken dish that will feed your appetite in a hurry.

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Seafood lovers will enjoy this scrumptious dish made with shrimp, seafood stock and a variety of spices.

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Had this at my friend's place, and it was so delicious! Now I have the recipe too, and I will try to make it again very soon.

Chicken and andouille sausage gumbo with a dark lard roux, okra, the holy trinity, and a seven-spice seasoning mix. Authentic Louisiana gumbo served over rice.

One-pot Cajun shrimp jambalaya loaded with smoked sausage, garlic, shallots, and a triple-pepper punch. Feeds six hungry folks in about 35 minutes with zero fuss.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!