10,000 pepper recipes

Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.

Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

Classic Jewish chopped liver made the traditional way with schmaltz, sweet sauteed onions, and hard-cooked eggs. Smooth, rich, and perfect spread on rye, matzo, or stuffed into celery stalks.

Cilantro potato salad dressed in a homemade cilantro-garlic mayonnaise made from scratch in the blender. A bold, herby twist on classic potato salad.

Fresh garlic and cilantro sauce with jalapeno, lime juice, and extra-virgin olive oil. A bright, no-cook topping for grilled fish that comes together in 10 minutes.

Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.

This, too, is a Portuguese recipe from the Algarve.

Super nachos with a quick stovetop cheese sauce made from nacho cheese, milk, and chili powder poured over tortilla chips and topped with sliced jalapenos. Ready in under 20 minutes.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Slow cooker kumquat relish with dried apricots, golden raisins, ginger, and brown sugar. Set it and forget it for 8 hours. A tangy-sweet condiment for roast pork or chicken.

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

A scrumptious side dish that is made with zucchini, corn and black beans.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.