10,000 pepper recipes

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.

Instead of leaving turkey for Thanksgiving, try this succulent dish that will have you gobbling up every bit of it!

This gluten-free stuffing is the perfect side dish for your Thanksgiving meal!

Roast beef with a garlic bread crumb crust made from olive oil, crushed garlic, parsley, and seasoned crumbs pressed onto the meat before roasting. Just seven ingredients.

Pinto beans simmered in beer and chicken stock with rendered bacon, sliced jalapeños, garlic, onion, and fresh cilantro. A smoky, spicy Tex-Mex side known as frijoles borrachos that pairs with anything off the grill.

This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia

A savory bread machine loaf made with whole wheat flour, creamy ranch dressing, buttermilk, and honey. Tangy, soft, and unlike any bread you've tried.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.

Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.

Buttery flounder fillets stuffed with shrimp, crab and seasoned breadcrumbs, then baked until the fish is flaky and the filling is golden. A Gulf Coast showstopper for seafood night.

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

Jerk-rubbed pork loin stuffed with a tropical rice filling of crushed pineapple, ripe banana, dark rum, and Jarlsberg cheese. Caribbean flavors packed into every slice.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Shrimp and rice casserole with tomato juice, mayonnaise, green pepper, and grated onion. Mix everything together and bake for 45 minutes. Simple, creamy, and satisfying.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.