10,000 black pepper recipes

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Chinese-style stir-fry with velveted chicken, crisp vegetables, and golden fried almonds in savory oyster-sherry sauce. Restaurant-quality dish ready in 30 minutes.

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

Vegetarian saffron paella with arborio rice, tempeh, green olives, capers, peas, and pimentos baked low and slow in the oven. A vegan-friendly Spanish-inspired feast.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.

Vegan soy and sesame tofu burgers bound with grated potato, whole-wheat flour, and nutritional yeast. Savory plant-based patties baked or pan-fried with sesame seeds and a soy backbone.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.

Open-faced crab sandwiches loaded with Swiss cheese, crumbled bacon, slivered almonds, and a tangy sour cream spread, broiled until golden and bubbly. Ready in 30 minutes.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.

Shiitake Mushroom, Sweet Potato & Hazelnut Sauce recipe

Vegetarian lasagna layered with Swiss chard, kale, mustard greens, ricotta, goat cheese, and bright lemon zest. A lighter, garden-fresh twist on classic Italian lasagna.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.