10,000 pepper recipes

Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.

Chicken breasts in cider cream sauce: pan-seared chicken paired with sauteed apple slices in a Dijon-spiked reduced apple cider cream. A bistro-style autumn dinner.

Spicy homemade beef or caribou jerky marinated overnight in soy sauce, Worcestershire, and cayenne then oven-dried to chewy, smoky perfection. Bold heat, no dehydrator needed.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.

Bay scallops and shrimp in a light cream and clam juice sauce with tri-color bell peppers and zucchini over angel hair pasta. An elegant seafood dinner ready in under 20 minutes.

This German-American classic from Chicago's Berghoff restaurant features butter-seared beef strips simmered with mushrooms, peppers, and dry white wine in a silky gravy. A Midwestern comfort food icon, best served over egg noodles or dumplings.

Saddlebag chili with ground brisket, bacon fat, beer, sour mash whiskey, and eight whole jalapeños. A boozy, smoky cowboy-style chili built for the long simmer.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

If you want to add an exotic touch to dinner, try this scrumptious side dish that will have you savoring every bite.

Fiery chili soup with seared lamb, white hominy, green and red chili peppers, and crushed juniper berries. A hearty, spicy Southwestern-style stew simmered until the lamb is fork-tender.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

Browned chicken thighs simmered in a creamy broccoli cheese sauce with carrots, bell pepper, and garlic. Wok-cooked for one-pot ease and ready in an hour.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.