10,000 pepper recipes

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Amazing Grilled Pork Tacos and Papaya Salsa recipe

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Overnight Chinese pasta salad with cool rice vermicelli, snow peas, cucumber, shrimp and crab in a sesame-ginger dressing. A make-ahead potluck favorite with serious crunch.

An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.

One-dish chicken and rice bake with cream of mushroom soup, just 6 ingredients and minimal prep. Boneless chicken breasts cook right on top of the rice for an easy weeknight dinner.

Sourdough steak uses tangy sourdough starter as a wet dip before dredging round steak in seasoned flour for a crispy, pan-fried crust. A frontier-style take on chicken fried steak.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!