10,000 black pepper recipes

Kalbsbrust mit Krauterfuellung is a German stuffed veal breast filled with bacon, mushrooms, ground beef, herbs, and sour cream, then roasted and served with a creamy pan sauce.

Stuffed veal breast with an herb filling of bacon, mushrooms, ground beef, dill, and tarragon, roasted in a Dutch oven with a sour cream pan gravy. A classic German Sunday roast.

Orzo and pine nuts tossed in extra-virgin olive oil with toasted pignoli and dried basil. A four-ingredient Italian side dish ready in 20 minutes that pairs with anything.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

A creamy chowder loaded with baby clams, shrimp, potatoes, corn, and red bell pepper in a buttery fennel-scented broth finished with half-and-half. Bowl-to-table in 40 minutes.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Potato salad with smoked turkey, artichoke hearts, and green olives in a cumin-spiked lemon-garlic vinaigrette. A mayo-free, Mediterranean-inspired picnic salad.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Easy chicken cordon bleu rolls boneless chicken breasts around ham and Swiss cheese, then bakes them in a crispy breadcrumb crust. A weeknight take on the bistro classic with no pan-frying required.

Pasta shells and chicken in a from-scratch ricotta and Parmesan cream sauce with fresh dill and sliced almonds, baked until bubbly. Homemade comfort, no canned soup.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.

Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.