10,000 pepper recipes

Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.

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.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

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.

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

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

Trout baked in foil with a melty American cheese and breadcrumb topping seasoned with paprika and parsley. Hands-off, one-hour dinner that's crispy on top and flaky underneath.

Classic tuna a la king with mushrooms, green peppers, and pimiento in creamy white sauce spiked with sherry. Serve over toasted English muffins.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

A warm bacon and potato salad that makes an excellent side dish to any meal.

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.