10,000 pepper recipes

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

Laal roti, a rosy Indian whole wheat flatbread kneaded with grated beetroot and warm cardamom. Naturally pink, lightly spiced rotis shallow-fried in ghee until soft and freckled brown.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Herb roasted rabbit with red potatoes, 24 garlic cloves, rosemary, and bacon crumbled on top. Rustic Italian-style one-pan dinner with deep savory flavor and crispy edges.

Love this casserole. It has everything that I need in a meal that tastes great and is also loaded with feel-good ingredients.

A tomato-based twist on classic SOS: ground chuck with onions, green pepper, and garlic simmered in tomato sauce and served over toast, rolls, or muffins. Fast, no-fuss comfort food.

New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.

Persian pan kebabs made with seasoned ground beef, grated onion, and cumin, broiled in strips to mimic skewered kebabs. Serve with rice for an easy weeknight dinner.

Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.