1,774 black pepper recipes

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Shredded green cabbage and grated carrots sautéed in foamy butter with chives until tender-crisp. A 20-minute side dish that's light, buttery, and pairs with just about anything.

Firm tofu cubes sauteed with crushed garlic, onion, and green pepper in a chunky tomato sauce over whole wheat spaghetti. A filling plant-based dinner ready in 30 minutes.

Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

I think it is a great recipe, I have tried it for several times, and delicious every singe time!

A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Traditional British shepherd's pie made from leftover roast lamb or beef, bound in gravy and topped with mashed potatoes. Old-school comfort food done properly.

Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.