10,000 pepper recipes

Savory Southwest cheesecake appetizer with a tortilla chip crust, layers of seasoned cream cheese, ground beef, refried beans, and a sour cream topping loaded with fresh garnishes.

German-style hot potato salad with bacon, vinegar and sugar in a tangy sweet-sour dressing. Warm side dish that pairs with pork, sausage and grilled meats.

Boneless lamb shoulder stuffed with dried apricots, wrapped in foil, and slow-roasted until fork-tender with a pan sauce.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Strained yogurt whisked smooth with grated cucumber, fresh dill, mint, garlic, and a squeeze of lemon. This chilled no-cook soup is the coolest thing you'll eat on a scorching summer day.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.

Savory lentils soaked overnight and simmered tender with sauteed onions in olive oil or bacon fat and a dash of hot sauce. A simple, hearty side dish with just 5 ingredients.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.

Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9x13 crowd dinner.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.