10,000 pepper recipes

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

Fragrant stir-fried chicken with bruised lemongrass, red chilies, scallions, and roasted peanuts. A quick Vietnamese weeknight dinner ready in under an hour.

Slow-baked beef liver layered with chopped apples, onions, and bacon. Old-fashioned comfort food that turns organ meat into something folks actually fight over.

A quick 25-minute chicken stir-fry loaded with zucchini, bell pepper, tomatoes, and Italian seasoning. Crisp veggies, tender chicken cubes, one skillet, zero leftovers.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Shredded buffalo style chicken in creamy mac and cheese.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Classic chicken salad with crunchy salted almonds, celery, and green pepper in a light mayo dressing. A make-ahead lunch for sandwiches, crackers, or a bed of lettuce.

Caribbeans love spicy food. This dish combines rosemary, thyme, cayenne, black pepper and garlic. Quickly cooked in a hot skillet,these shrimp make a great appetizer. Serve with a splash of fresh lime juice.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.

Bacon and Swiss cheese breakfast strata with layered bread, crumbled bacon, onions, and a custardy egg-milk mixture. Make it the night before and bake in the morning.