10,000 pepper recipes

New England-style clam chowder with crisp bacon, tender potatoes, canned clams, and a creamy base built on cream of celery soup and milk. A classic shortcut chowder that tastes like Cape Cod.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Southern-style mashed yellow squash casserole sweetened with brown sugar and topped with whole wheat breadcrumbs, baked until golden. Egg-free, feeds 12, and a summertime potluck staple.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Broccoli ricotta quiche with cheddar, yogurt, and a whisper of nutmeg in a flaky crust. A lighter take on quiche that still satisfies with every slice.

Oven-fried chicken coated in crushed corn flakes and drizzled with melted butter. Crispy like fried chicken but baked hands-off in the oven for an hour.

Nach Waxman's legendary slow-roasted beef brisket with a mountain of caramelized onions and a smear of tomato paste. Four hours in the oven, no liquid added, just pure beefy flavor.

Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

A healthy but delicious variation of chili that's so easy to make, you can use your crockpot!