3,828 black pepper recipes

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

No-cook sun-dried tomato salsa with black olives, garlic, fresh basil, and red wine vinegar. Ready in 15 minutes, this Mediterranean-style salsa is a natural match for grilled seafood.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Smooth, creamy avocado and raisin dip blended with lime juice in just 5 minutes. The raisins add a sweet chewiness that makes this a surprising twist on guacamole. Scoop it up with chips, crackers, or raw veggies.

Pork chops with stuffing, a one-pan skillet dinner of browned pork chops topped with apple-bread stuffing and braised until tender. Classic comfort food for two.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

This simple crockpot recipe is easy to make and the dish tastes just as good as if it came off the barbecue.

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Um'Bido, an African spinach and ground peanut side dish simmered until tender and nutty. Just five ingredients for a simple, protein-rich plant-based dish with earthy, wholesome flavor.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

Low-fat scalloped potatoes with just five ingredients, no cream or cheese. Thinly sliced potatoes and onions bake in milk until tender, while the potato starch thickens it into a creamy sauce.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.