10,000 black pepper recipes

Smoked salmon pizza on homemade yeast dough with fresh tomato, garlic, dill, Asiago cheese, and capers. The salmon goes on in the last 3 minutes so it stays silky, not rubbery.

Blended cream cheese and mayo dip spiked with tarragon vinegar and dried tarragon for a French-inspired flavor. Serve chilled with carrot sticks, snow peas, and cauliflower for an elegant crudite spread.

Cheesy meat loaf rolled jelly-roll style with cheddar and mushrooms inside, topped with a sweet brown sugar-mustard-ketchup glaze. A stuffed meatloaf that reveals a cheesy spiral in every slice.

Korean kalbi short ribs marinated in soy sauce, sesame, garlic, ginger, and sugar, then broiled or grilled. Thin-cut, caramelized, and loaded with savory-sweet flavor.

Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.

Lemon Pasta Salad with Peppercorn-Coconut Glaze recipe

This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Tender veal shoulder braised in Burgundy wine with bacon, shallots, mushrooms, and carrots until fall-apart rich. Chef Galati's spezzatino is Italian comfort food at its most soul-warming.

Hearty beef and cabbage soup with kidney beans, tomatoes, and angel hair pasta. A budget-stretching one-pot meal that feeds a crowd of 12 with whatever's already in the pantry.

Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.