10,000 pepper recipes

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.

Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

A very nutritious salad and tastes refreshingly delicious.

Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Crispy cumin-spiced corn fritters fried golden and served with a zesty orange marmalade dipping sauce spiked with ginger, mustard, and hot pepper. Sweet heat in every bite.

Jack's barbecue pintos: dried pinto beans slow-simmered until tender, then finished with sauteed bacon, onions, garlic, and green chilies. Smoky, hearty cookout side that beats anything from a can.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

Tuna mac and cheese with green olives, celery, and a sour cream and white wine sauce. Layered with American cheese and baked until golden. A retro casserole with grown-up flavor twists.

This is my best soup for a cold winter day, hearty and delicious. Actually it's great anytime of year.