10,000 pepper recipes

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

Seattle-style cioppino loaded with Dungeness crab, mussels, red snapper, shrimp, and calamari in a red wine sweet pepper sauce. A Pacific Northwest seafood stew that feeds 8.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

Turkey gumbo built from a leftover carcass with a dark roux, okra, smoked sausage, bacon, and Cajun spices. A rich, hearty way to use your holiday turkey.

Homemade haggis loaf: approachable Scottish-style meatloaf with ground lamb, lamb liver, rolled oats, and warm spices baked in a loaf pan. A casing-free, kitchen-friendly take on the classic.

Red hot sesame chicken marinates cutlets in sesame oil, sugar, and Tabasco, then pan-sears for a quick spicy weeknight dinner. Just five ingredients and ready in 30 minutes.

Ranch seasoned oyster crackers tossed with garlic powder, lemon pepper, and oil in a bag. A 5-minute no-bake snack that's addictively crunchy and impossible to stop eating.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Quick Spanish-style scrambled eggs with canned tomatoes, onion, hot sauce, and grated cheese served over crackers. A spicy, Cajun-inspired egg dish ready in 15 minutes.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.

Tender beef short ribs get a head start in the microwave, then hit the grill for smoky, charred edges and sticky honey-chili glaze. Ready in under an hour with a quick ketchup-based barbecue marinade.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

A 10-minute blender salsa with tomato sauce, fresh jalapeños, scallions, and garlic. No cooking required. Bright, spicy, and ridiculously easy to throw together for taco night or last-minute snacking.