10,000 black pepper recipes

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

Shrimp spread with chopped cooked shrimp, cream cheese, horseradish, Worcestershire sauce, and lemon juice. A tangy, no-cook appetizer spread for crackers and vegetables.

Swiss cheese salad with hard-boiled eggs tossed in a creamy sour cream dressing spiked with mustard, horseradish, and cumin. Served chilled on crisp lettuce.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Slow cooker golden cheese bake with converted rice, shredded carrots, sharp processed cheese, eggs, and milk. A hands-off cheesy rice casserole that cooks while you're away.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

Fesenjam, a classic Persian chicken stew simmered in pomegranate molasses and ground walnuts. Tangy, rich, and deeply savory with a sweet-sour sauce that thickens as it cooks.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Cream cheese and sour cream dip with fennel seeds, minced white onion, and paprika. A no-cook, make-ahead party dip with a subtle licorice twist.