10,000 pepper recipes

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Packed with meaty goodness with a combination of chicken, pork and beef.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!

Large pasta tubes get stuffed with a mixture of mashed meatballs and spinach, then layered with slow-simmered tomato sauce and Parmesan for an Italian feast that feeds a crowd.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

Restaurant-style spaghetti and meatballs inspired by Little Joe's in L.A. Three-meat meatballs in a simmered tomato sauce with red wine, basil, and oregano. Worth every minute.

Roasted vegetable soup with garlic blends caramelized eggplant, onions, peppers, tomatoes and roasted garlic into a velvety pureed base, finished with diced vegetables for texture. Vegetarian and full of smoky depth.

Perfect make ahead chili to cozy up to on a cold Winter day.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

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.

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.