10,000 black pepper recipes

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Orange carne asada is grilled sirloin marinated in orange juice, lime, and cider vinegar with oregano, then topped with orange slices that char on the grill for a smoky-citrus crust.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Quick cast-iron charred vegetables with corn, zucchini, and bell peppers in lemon-herb dressing. A 15-minute summer side dish with smoky, caramelized edges.

Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.

Creamy chicken Marsala dredges chicken breasts in flour and tarragon, sears them golden, then builds a rich Marsala-cream pan sauce sharpened with dry mustard. Served over rice with fresh parsley.

Mushroom and bacon stuffing with sage, marjoram, and bread cubes cooked in bacon drippings. Enough to fill a 12 to 14 pound Thanksgiving turkey.

Kadin budu kofte, the classic Turkish meatball of ground lamb and boiled rice studded with feta, parsley, and dill, egg-dipped, flour-coated, and fried golden. Crunchy crust outside, soft and tender within.

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

Seafood lovers will love to make this scrumptious dish every week! Perfect for a light lunch or dinner.

Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.