3,281 black pepper recipes

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.

Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Polynesian pork stir-fry with pineapple chunks, soy sauce, ginger, and green pepper in a glossy cornstarch glaze. Garnished with coconut and ready in 40 minutes.

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Grilled alligator tail steaks marinated in milk with rosemary, red pepper flakes, and cayenne. A Cajun-style grill recipe that tenderizes this lean, mild meat.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Kasha burgers bind toasted buckwheat groats with sauteed mushrooms, onions, and egg whites for a hearty vegetarian patty. A nutty, gluten-free meatless burger with deep earthy flavor.