10,000 black pepper recipes

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

When hunting season arrives, try this dish that contains rice, apples and a variety of spices.

Try something different for a salad with this new version that's made with spinach, alfalfa sprouts and feta cheese.

Homemade pizza from scratch in 30 minutes using a food processor dough with fast-rising yeast, fresh tomatoes, mozzarella, and basil. Crispy cornmeal crust, no rise time needed.

Kasha varnishkes is the classic Jewish comfort dish: toasted buckwheat groats coated with egg, simmered with caramelized onions and porcini mushrooms, then tossed with bowtie pasta.

Refreshing salad 2 bring back a summer feeling in the cold month's.

Baked mac and cheese with tomato sauce, sharp cheddar, and chicken broth soaked into the noodles before baking. A Southern-style casserole with no cream sauce needed.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Linguine with herbed shrimp in a garlic butter and olive oil sauce, finished with Parmigiano-Reggiano and fresh herbs. An easy 35-minute pasta dinner with bold flavor and almost no cleanup.

Romaine, shredded fennel, cauliflower, and red onion tossed in a bright lime-garlic dressing with paprika. A crunchy, no-cook side salad that's vegetarian and diabetic-friendly.

Quick bistro-style sirloin strips stir-fried with garlic and parsley, piled over red onion rings, and finished with a red wine pan sauce. Served with steamed new potatoes for a 25-minute dinner for two.

A light, veggie-packed chicken soup with carrots, celery, zucchini, yellow squash, and rice, finished with fresh cilantro. Ranch-style comfort in 45 minutes.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.

A crisp, raw grated courgette salad with carrot, celery, and red onion, brightened with lemon and piled over lemony baby spinach and sweet diced tomato. Light, fresh, and ready in minutes.