10,000 black pepper recipes

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

Low-fat ricotta cheese and goat cheese on top of the phyllo, mixed mushrooms with leeks cooked in white wine, on top of the cheese, delicious...

Turned out super crispy, loaded with cheese and bacon and seasoned to perfection.

The basic pizza dough and sauce ready and waiting for your favorite toppings!

The blackend chicken breast came out tender, juicy and flavorful, and the cajun sauce was delicious, really bound all the flavors together. It was reasonably quick and easy to make as well, an ideal supper for a busy weekday.

A silky pureed asparagus soup lightened with yogurt and brightened with lemon, finished with parmesan and a crisp parmesan twist. An elegant, fresh-tasting vegetarian starter for spring.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

We liked it very much. The flavour is strong so make sure you serve it to those who like fish or cut down on the smoked salmon.

A delicious meal. Succulent chicken and browned mushroom sauce are served over a bed of angel hair pasta that's also tossed with mushroom sauce.

Homemade chicken burgers ground from chicken breast and bound with soaked bread, egg, onion, garlic, marjoram and paprika. Pan-fried golden and served on buns with tartar sauce, lettuce, tomato and dill pickles.

Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Crispy pinto bean patties with cheddar and Worcestershire on whole wheat buns, topped with a tangy yogurt-horseradish sauce. Vegetarian burgers in 20 minutes.

Toss the cooked pasta and rapini with sauteed shallots, red peppers, sun-dried tomato, marinated artichoke hearts, and olives; sprinkled with Parmesan cheese. A quick, easy yet tasty one-pan Mediterranean meal.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.