10,000 pepper recipes

Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.

If you're feeding a large family, then make this scrumptious dish that tastes so good, your kids will love you forever!

Filled tortillas are make-ahead pinwheel appetizers, flour tortillas spread with spiced cream cheese, jalapenos and black olives, then rolled, chilled and sliced into bite-size rounds. Crowd-pleasing party finger food.

Create-a-casserole: a customizable baked pasta with your choice of meat, tomato sauce, and cheese. A flexible pantry dinner that uses up leftover cooked beef or chicken in 30 minutes of oven time.

White pizza topped with a garlic-herb aioli, melted Havarti, broccoli, roasted red peppers, and Parmesan. A gourmet vegetarian pizza night upgrade that skips the red sauce entirely.

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

This is a very good sidedish, and a accompaniment with meat dish.

A great scrumptious side dish that can be served with roasted vegetables or a salad!

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Hamburger pastry hand pies stuffed with seasoned ground beef, onions, vegetables, cheese, and ketchup, all wrapped in a flaky pie crust. A classic American-style meat turnover for lunchboxes, potlucks, or weeknight dinners.

When in a hurry, use this delicious recipe that will satisfy everyones hunger.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.