10,000 pepper recipes

Fluffy baked egg squares loaded with Monterey Jack, cheddar, and chopped green chilis. Cut into bite-sized cubes, these Tex-Mex appetizers are just as good cold as they are warm from the oven.

Lacto-vegetarian cabbage casserole layered with seasoned TVP and baked in a tangy tomato sauce. A high-protein, meat-free comfort dish that feeds a crowd.

Homemade breakfast sausage with pork shoulder, veal, and a warming spice blend of nutmeg, cloves, mace, and sage. Stuff or shape into patties for fresh farm-style flavor.

Easy spaghetti casserole layered with a from-scratch beef and mushroom tomato sauce, tangled spaghetti and sharp cheddar, then baked under a crunchy bread crumb crust. A bubbling, crowd-feeding weeknight bake.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

Try this leaner recipe for meat loaf that will feed your hunger in no time while also being good for health!

Hearty potato soup with browned smoked sausage, onion, and parsley. A no-cream, no-fuss one-pot soup where the potatoes break down into a thick, starchy broth with smoky meat flavor.

Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Creamy green chile mac and cheese made with ricotta, Parmesan, mozzarella, heavy cream, jalapeno, and green chile sauce. Stovetop, no baking needed.

Single serving Mexican quiche with a flour tortilla as the crust, layered with sausage, green pepper, Jack cheese, and a milky egg custard. Bakes in 30 minutes in a small dish. Personal-sized brunch for one.

Crispy crab and shrimp cakes crusted in crushed potato chips, spiked with Dijon, horseradish, and hot sauce. Golden, crunchy, and on the table in 20 minutes flat.

Slow-simmered beef stroganoff with red wine, mushrooms, and fresh dill, finished with sour cream and served over buttered noodles or rice. Hearty Sunday-supper take on a Russian classic.

Pasta with garlicky broccoli and cherry tomatoes in a silky olive oil sauce with a whisper of cayenne heat. A vegetarian weeknight dinner, finished with asiago and starchy pasta water that pulls everything together.

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.