10,000 pepper recipes

Grilled mahi mahi with pineapple soaks white fish in a gingered pineapple-soy marinade, then chars alongside fresh pineapple slices on the grill. A tropical island-inspired dinner.

It's hard to resist the tangy, sweet, sour, and savory honey and garlic glazed with that classic party pleaser that is relatively easy to make. Meatballs glazed in tasty goodness. Always a hit at a potluck.

Classic Buffalo wings with homemade tomato-based hot sauce and creamy blue cheese dressing. Deep-fried golden, tossed in tangy heat, served with chilled celery.

Stuffed chicken breasts with ham and swiss cheese that's served with a mushroom sauce.

Double-decker cheeseburgers stack two thin beef patties with a tangy cheddar-mayo-mustard-relish spread between them. The homemade Big Mac alternative made with real ingredients.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

My intention was to combine flavors of shrimp and beef inside the meat as well as inside the sauce..

Baked parmesan-crusted chicken: bite-size pieces dipped in garlic butter, rolled in a Parmesan-breadcrumb coating, and baked hot until golden and crunchy. The family trick is cutting the chicken small.

It's a delicious savory bread pudding that's perfect for fall when it's the time for us to get lots of butternut squash. It's aslo a very tasty side dish or a vegetarian main course at Thanksgiving or Christmas time.

Classic beef chili with crushed tomatoes, kidney beans, and an 8-tablespoon hit of chili powder warmed up with cumin, coriander, and allspice. Simmered until thick and adjustable from mild to wildfire.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Beef meatballs in a creamy milk gravy with sherry, thyme, and Worcestershire. A lighter take on Swedish-style meatballs using yogurt as binder. Serve over egg noodles or pasta.

Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.

Warm mushroom and mixed greens salad spoons sherry-glazed sauteed mushrooms over crisp greens, wilting them slightly under a warm lemon-thyme dressing. A light, bistro-style salad in about 25 minutes.

Creamy Indian chicken curry with apples, raisins and a splash of soda for tang. Make ahead and reheat for deeper flavor. Serve over rice with coconut, peanuts and chutney.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.