10,000 pepper recipes

German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that's simple to make and rich with Alpine cheese flavor.

The tomatoes are getting ready in the garden, if you are like me you have an overabundance. I came up with this recipe to put on chopped steak and sausage sandwiches. I gave some to my sister and they like it on hamburgers and with stuffed peppers so I say it goes with everything. It is fresh-tasting and delicious.

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.

Sun-dried tomato pasta sauce with no canned tomatoes. Dry-packed tomatoes rehydrate in boiling water, then split between a blended puree and chunky halves for real texture. Vegan, 20 minutes.

Rolled calzone stuffed with pesto, ham, capicola, provolone, roasted red peppers, and pepperoncini. Homemade herb pizza dough baked golden and sliced into pinwheels.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Famous Cuban-style black beans and rice with mashed garlic-cumin-vinegar finishing paste. Vegan, diabetic-friendly, fat-free. Slow-simmered beans served over hot rice for a classic comfort plate.

Honey lemon rosemary chicken brushes a four-ingredient glaze of honey, lemon juice, rosemary, and red pepper flakes over chicken breasts. Sticky, herby, and weeknight-easy.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.

Try this new rendition of meatballs that tastes amazing over any kind of pasta or rice!

Crispy bread-cup croustades filled with baby shrimp in a Swiss cheese sauce with lemon zest and Worcestershire. Makes 3 to 4 dozen freezer-friendly party bites.

A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.