10,000 black recipes

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.

Another scrumptious corned beef dish that will have you hooked just by making it! Tastes terrific over rice!

Anyone who is a fan of pickled beets will love this tangy dish that is made with orange rind.

Pork chop lima casserole: seared pork chops layered with lima beans, green peppers, and a ketchup-tomato pan sauce. Old-school one-dish dinner for four.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Easy Impossible Chicken Pie: A crustless savory pie with chicken, peas, carrots, and mushrooms that magcially bakes its own crust. Quick prep, bakes in 35 minutes for a family-friendly dinner.

Baked macaroni with chipped beef gravy made from a homemade butter-flour-milk bechamel with dried beef. A retro American comfort pasta casserole ready in 30 minutes.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

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.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Try this tasty party favorite that's just in time for the Christmas holidays!

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

Asparagus and ricotta pasta tossed in a silky sauce made with parmesan and pasta cooking water. Fresh basil and black pepper keep it bright and light.

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.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.