3,828 black pepper recipes

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Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Homemade papadum (papad) from lentil flour with black pepper and cumin. Rolled thin, dried, then fried until crispy and blistered. A classic Indian appetizer or snack.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Here's a great technique for grilling potatoes. By parboiling and skewering the potatoes you can deliver perfectly grilled on the outside and cooked on the inside.

These delicious stuffed peppers are packed with goodness. Make this tasty meatless dish for a change.

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

Say goodbye to bland tacos with this Rubio’s-inspired fish taco recipe. Crispy beer-battered cod, fresh corn tortillas, and zesty salsa create succulent bites that’ll leave you craving more! Great recreation of the incredible Rubio's Fish Taco. Most people get this wrong, but not this one. The CORN tortilla is vital to the flavor. Get them as fresh and thick as possible.

A spicy honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

Simple and delicious, a great way to use up your beet greens!

A delicious, filling, and nutritious stew is an ideal dish on a chilly winter day. Serve it with some warm corn tortilla or a few slices of good bread.

Meaty cod baked in a flavorful combination of tomatoes, olives, garlic, herbs reminiscent of French Provence. This dish reflects the Provençal style through its use of tomatoes, olives, garlic, and herbs—hallmarks of the region’s rustic, flavorful fare.

A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.

Easy and oh so delicious. Any kind of onions work well but for extra sweetness keep an eye out for baby vidalias, top with a quick balsamic glaze to kick it up a notch.