2,214 black pepper recipes

Golden curried rice cooked pilaf-style in butter with cumin, turmeric, ginger, and cayenne, then folded with diced ham and sweet green peas. A one-pot dinner that turns leftover ham into something special.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Gujarati-style green beans with popping mustard seeds, garlic, and dried red chili. A quick Indian side dish that's savory, slightly sweet, and full of aromatic spice.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Joe Cooper's chili is a classic Texas bowl of red: three pounds of beef simmered with dried chiles, garlic, cumin, oregano, and a hint of cocoa. No beans, no tomatoes, just deep beef-and-chile flavor thickened with cornmeal and flour.

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.