10,000 pepper recipes

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Baked chimichangas filled with seasoned ground beef, almonds, raisins, and green chiles. Crispy oven-baked tortillas served with almond red sauce and jalapeno cream sauce.

Halibut steaks topped with sautéed zucchini, fresh tomatoes, garlic, and crumbled feta cheese. A healthy Mediterranean-style fish dinner on the table in just 30 minutes.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

A quick and easy bread machine bread recipe to celebrate Cinco de Mayo (a Mexican holiday).

Herb-loaded chicken salad with asparagus, red pepper, and tarragon piled inside a hollowed bread loaf. A showstopping potluck centerpiece that feeds a crowd and slices into neat wedges.

Italian sausage fettuccine with hot Italian sausage, onions, and a silky bechamel cream sauce. A weeknight spicy-creamy pasta that's ready in 40 minutes.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Crispy phyllo strudels filled with hearty chili and topped with melted Monterey Jack cheese. These individual savory parcels make impressive dinner party entrees.

Red beans and rice with ham, a quick Creole-style skillet built on the holy trinity, garlic, and a little jalapeno heat, simmered with canned kidney beans and spooned over rice. Weeknight-fast.

Old-fashioned baked macaroni and cheese with a from-scratch roux, five cups of cheddar, dry mustard, and a buttered breadcrumb topping with paprika. Creamy inside, crunchy on top.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Tandoori-style chicken marinated in yogurt, garam masala, ginger, garlic, and lemon, then grilled or oven-roasted until smoky and tender. Authentic Indian technique without a tandoor oven.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

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.