10,000 pepper recipes

Chicken and noodle cacciatore with a whole stewing hen simmered until tender, then baked over wide noodles in a tomato-olive-mushroom sauce.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Spaghetti pie with a baked noodle crust, marinara, sauteed bell peppers, and a melty mozzarella-Parmesan top. A clever leftover-pasta dinner that slices like a pizza.

Elegant baked salmon croquettes made with fresh salmon, dill, lemon zest, and cream, set in individual ramekins and finished with sour cream and caviar. A refined take on a Southern classic.

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

Simple spaghetti with shrimp, garlic, green pepper, onions, and sharp Romano cheese. No tomato sauce needed for this 20-minute Italian-style shrimp pasta.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

Sweet and tender corn works perfectly as a make in advance side dish to go with your barbecue grill.

Spicy beer-batter hush puppies loaded with chopped tomatoes, green pepper, onion, and red pepper flakes. Deep-fried golden in under 5 minutes per batch.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Gallo pinto: Costa Rican black beans and rice pan-fried with onions, bell peppers, spinach, Worcestershire, and hot sauce. A humble national dish made hearty and green. Vegan, one-skillet.

Chicken breasts in cider cream sauce: pan-seared chicken paired with sauteed apple slices in a Dijon-spiked reduced apple cider cream. A bistro-style autumn dinner.

Hot salsa verde with tangy tomatillos, pickled jalapeno, fresh cilantro, parsley, and scallions blitzed in a food processor. The bright, raw Mexican salsa for tacos, eggs, or chips in 10 minutes.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.