3,918 black pepper recipes

Gujarati sambhara: shredded cabbage and grated carrots stir-fried with mustard seeds, asafetida, green chili, and fresh coriander. A quick Indian vegetable side that stays crisp and bright with a squeeze of lemon.

Sausages Mediterranean style, a fast one-pan skillet of browned sausage with kidney beans, tomatoes, pesto, sun-dried tomatoes, and olives. A hearty, sun-drenched supper over pasta or with crusty bread.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Fettuccine tossed with a fresh tomato-basil pesto: a no-cook food-processor sauce of basil, garlic, pine nuts, ripe tomato, olive oil, and Parmesan. Summer pasta dinner ready in just over 30 minutes.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Vegan tofu and brown rice stir-fry with mushrooms, spinach, bean sprouts, and sesame seeds in tamari. Oil-free, water-sauteed, and ready in under 30 minutes.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

I was skeptical about the recipe, but I happened to have all the ingredients on hand, so went for it. To my surprise, it actually tasted delicious. It was also a great way to use frozen broccoli. Overall I liked it, and will probably make it again.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Baked Indian-spiced mung bean paté with cauliflower, ginger, jalapeño, cumin, and turmeric. Vegan, gluten-free, and makes stunning little tarts or a sliceable loaf.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.