10,000 pepper recipes

Pan-seared teriyaki chicken sliced over a cool, tangy cucumber salad with sesame oil, ginger and a hint of red pepper heat. A light, refreshing dinner that balances warm and cold in every bite.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.

Low-cholesterol breakfast sausage patties made with ground turkey, sage, paprika, and breadcrumbs. Mix, chill overnight, and pan-fry for a lighter take on a breakfast staple.

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Homemade butternut squash pasta dough made with roasted squash, hazelnut butter, and warm spices. No eggs needed. Shape it into any pasta you like and cook fresh.

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

Introduce your fish to beer with this scrumptious recipe that also uses cornmeal.

This is a nice and special gumbo, chicken mix sausage, very tasty.

Mexican cheese squares are a baked cheddar, egg, sour cream, and green chile appetizer cut into squares. A make-ahead party snack that also freezes and reheats beautifully.

Quick and tasty way to prepare asparagus! And very healthy!

A Korean stir-fry where salt-pressed cucumbers and julienned beef come together with sesame oil, toasted seeds, and chili heat. If you've never cooked cucumbers before, this will change your mind.

Chicken sherry bakes bone-in legs with a sauce of tomato, dry sherry, basil, oregano, and garlic. A hands-off Italian-inspired oven braise with just 5 minutes of prep and rich, saucy results.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.