10,000 pepper recipes

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Copycat Artz Rib House garlic soup loaded with two whole heads of garlic, paprika, cayenne, and thyme in a rich chicken broth. Bold, warming, and ready in 40 minutes.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Brunswick stew is an American Southern cooking recipe that features a tomato base with vegetables, beans and, meats. Originally made with rabbit, squirrel, and even opossum, this version use stewing beef, chicken, and ham.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Brie quesadillas with jalapeño-plum salsa bring creamy, buttery cheese together with sweet-tart stone fruit and a kick of chili. A 30-minute appetizer that punches way above its weight class.

Hearty ground beef stew with bacon, bell peppers, and tender potatoes simmered in tangy vinegar-spiked broth: stick-to-your-ribs comfort that feeds a crowd.

A basic dry rub made from chili powder and cayenne pepper that's perfect for steaks!

Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.

Armenian spinach and cheese borag with layers of buttery phyllo, Monterey Jack, cream cheese, and blanched spinach. Crispy, flaky, and golden with a creamy filling.

A sweet-tart canning salsa blending fresh tomatillos with Granny Smith apples, jalapenos, and cilantro. Simmered and water-bath processed for pantry-ready jars. Makes 5 half-pints of bright, fruity heat you'll want to gift.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Chicago Italian beef sandwiches with thinly sliced roast beef simmered in herbed gravy and piled on Italian bread. Dipped wet, topped with peppers and giardiniera.