3,828 black pepper recipes

Portuguese Chickpea Salad with Roasted Garlic recipe

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

Cold microwave borscht with grated beets, lemon juice, and a chilled overnight rest. A streamlined Eastern European soup ready in 12 minutes of cook time, finished with cold sour cream.

Easy Italian seasoned broccoli. Boiled (or steamed) then tossed in aromatics.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

A great summer relish to serve with chips or as a topping for hamburgers off the grill.

Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

A succulent beef roast that's so tender and juicy, you will end up making it every week!

Make your own cajun style vinegar by using this simple recipe.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.