10,000 pepper recipes

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Grilled or broiled zucchini halves brushed with lemon-pepper butter and topped with Parmesan. Five ingredients, no flipping, and ready in 20 minutes.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Give your meat loaf that succulent barbecue taste with this simple recipe that's easy to follow.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Jerusalem artichoke gratin with thinly sliced sunchokes layered with garlic, cooked in stock until tender, then finished with hot cream and fresh parsley. An elegant French-style side.

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.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Cheese and onion casserole with layers of buttered day-old bread and sauteed onion-cheddar sauce baked in milk until golden and bubbly. A savory bread pudding with a mustard kick.

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.

Whole red snapper baked in foil with rosemary, raisins, pine nuts, and a sweet red wine vinegar glaze. A Sicilian-inspired fish dinner with an agrodolce twist.

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.