3,281 black pepper recipes

Champ is the traditional Irish mashed potato side, fluffy russets beaten smooth with milk, butter, and chopped scallions. This microwave version delivers the classic in 25 minutes flat.

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

Dijon soy rack of lamb: tender lamb chops glazed in a Dijon, soy, garlic, and olive oil mayonnaise-style coating, then broiled and roasted to a perfect medium-rare. A 45-minute restaurant dinner.

Rack of lamb coated in coarse-grain mustard and rosemary, crusted with cracker crumbs, and roasted hot and fast. Looks like a showstopper, takes 30 minutes flat.

Crispy tortilla strips layered with shrimp, bay scallops, smoky chipotle cream sauce, and bacon in a baked seafood chilaquiles casserole. Feeds six in 40 minutes flat.

A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Homemade Mexican pork chorizo, ground pork blended with garlic, vinegar, oregano, cumin, cinnamon, and cloves. The mixture cures overnight, then crumbles into a skillet for tacos, eggs, or breakfast hash.

Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.

Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn't be easier.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.