10,000 black pepper recipes

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Slow cooker cheese and shrimp chowder with tender potatoes, Velveeta, and a splash of dry sherry. Set it in the morning and come home to a rich, creamy bowl.

Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Cubed chicken and broccoli spears baked under a homemade mushroom cream sauce and bubbly melted cheese. A from-scratch au gratin casserole that serves six in about an hour.

A spicy and succulent curry dish that brings flavors from Kenya into your kitchen.

Penne tossed in a light béchamel cream sauce with flaked canned salmon, sweet peas, parsley, and parmesan. Pantry-friendly 30-minute weeknight dinner.

Juicy stuffed burgers packed with melted blue cheese, cream cheese, and mushrooms sealed between two seasoned beef patties. Grilled or broiled in 30 minutes, these cheese-stuffed burgers are a cookout game-changer.

Tortellini with cream sauce made from just butter, heavy cream, and freshly grated Parmesan. A five-ingredient Italian pasta dish ready in 25 minutes with a rich, velvety coating.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

A succulent steak dinner made with hot pepper sauce and a bit of gin.

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

A great side dish that is perfect for surprising friends or family at a dinner party!

Florida-style barbecue sauce with orange, pineapple, and mango juice mixed with dark brown sugar, ketchup, and onion juice. A sweet, tropical BBQ sauce that makes 1 1/2 quarts.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.